Scale

2 tablespoons olive oil

1 small white onion, peeled and diced

2 medium carrots, peeled and diced

2 stalks celery, ends trimmed and diced

4 cloves garlic, minced or pressed

8 cups (64 ounces) good-quality chicken stock

3 sprigs fresh rosemary*

3 sprigs fresh thyme*

1 sprig fresh sage*

6 ounces wide egg noodles

2 cups shredded cooked chicken

Salt and freshly cracked black pepper, to taste

½ cup loosely packed chopped fresh parsley

⅓ cup loosely packed chopped (or julienned) fresh basil

(*Dried herbs may be substituted if fresh are unavailable: 1 teaspoon dried rosemary, thyme, and sage each.)

Sauté Aromatics: Heat olive oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally, until softened.
Add Vegetables: Stir in carrots and celery. Cook for 3–4 minutes until slightly tender. Add garlic and sauté for another minute until fragrant.
Build the Broth: Pour in chicken stock, then add rosemary, thyme, and sage. Stir gently and bring the mixture to a simmer.
Cook Noodles and Chicken: Reduce heat to medium-low. Stir in egg noodles and shredded chicken. Continue cooking for 8–10 minutes until the noodles are al dente. Add extra stock if needed.
Remove Herbs: Take out the rosemary, thyme, and sage sprigs. Don’t worry if a few leaves remain; they’ll only add flavor.
Add Fresh Herbs: Stir in parsley and basil. Taste and season with salt and pepper to your liking.
Serve: Ladle the soup into bowls. Garnish with extra basil or parsley, and add freshly cracked black pepper for a finishing touch.