Scale

2 tablespoons olive oil

1 white onion, diced

4 carrots, thinly sliced

3 celery stalks, thinly sliced

5 cloves garlic, pressed or minced

8 cups chicken stock, high quality

1 pound boneless skinless chicken breasts or thighs

2 bay leaves

2 tablespoons chopped fresh rosemary

1 tablespoon fresh thyme leaves

Fine sea salt and freshly ground black pepper

1 batch homestyle egg noodles (or 16 ounces frozen egg noodles)

Chopped fresh parsley and freshly grated Parmesan, for serving

Sauté the Veggies: Heat olive oil in a large stockpot over medium-high heat. Add onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until the onion softens. Stir in garlic and cook for 2 more minutes until fragrant.
Simmer the Broth: Add chicken stock, whole chicken breasts or thighs, bay leaves, rosemary, thyme, and a few twists of black pepper. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 20–25 minutes until chicken is fully cooked.
Shred the Chicken: Carefully transfer chicken to a plate. Use two forks to shred into bite-sized pieces, then return it to the pot.
Add the Noodles: Stir in the noodles. Cook for 2–3 minutes if using fresh egg noodles, or 15–20 minutes if using frozen, until tender.
Season the Soup: Remove and discard bay leaves. Taste and season with extra salt and pepper as needed.
Serve Hot: Ladle soup into bowls. Garnish with chopped parsley and Parmesan cheese before serving.