Step 1

Heat the butter or olive oil in a large pot set over medium heat

Step 2

Add the onion, celery and carrots and cook until the onions are translucent, about 5 minutes

Step 3

Add garlic and cook for 1 minute longer

Step 4

Add the chicken stock, bay leaves

Step 5

Bring to a boil over high heat

Step 6

Reduce heat to medium and cook until the vegetables are tender, about 15 minutes.Add the chicken, egg noodles, parsley, salt and pepper

Step 7

Maintain a low boil until the noodles are tender and the chicken is warmed through.Cooking Notes:** Homemade noodles in this soup taste amazing, but if you don't have time for that, buy fresh egg noodles (normally there's fresh pasta options in the refrigerated section) from the grocery store

Step 8

If this dinner is truly last minute, use dried egg noodles or even dried spaghetti/macaroni noodles work well!