Step 1

Heat the oil in a large stockpot over medium-high heat. Add the onion, carrots and celery and sauté for 8 to 10 minutes, stirring occasionally, until the onion has softened. Add the garlic and sauté for 2 minutes, stirring frequently.

Step 2

Add the chicken stock, (whole) chicken breasts or thighs, bay leaves, rosemary, thyme, and a few twists of freshly-ground black pepper. Cook until the soup reaches a simmer, then reduce heat to medium-low to maintain the simmer. Cover and cook for 20 to 25 minutes or until the chicken is cooked through.

Step 3

Carefully transfer the chicken to a clean plate. Use two forks to shred the chicken into bite-sized pieces, then transfer it back to the soup.

Step 4

Add the noodles to the soup and gently stir to combine. Continue cooking for 2-3 minutes (if using freshly-made homemade egg noodles) or 15-20 minutes (if using frozen egg noodles) until the noodles reach your desired level of doneness.

Step 5

Remove and discard the bay leaves. Taste the soup and season with additional salt and pepper, if needed.

Step 6

Serve. Serve immediately, garnished with chopped fresh parsley, and enjoy!