Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender and the onions are translucent, about 5 minutes. This step is key because it builds a lot of flavor before you even add the broth.
Add Garlic: Stir in the minced garlic and cook for another minute until fragrant. Garlic adds a subtle warmth that makes this soup so comforting, especially on chilly evenings.
Add Broth and Seasonings: Pour in the chicken broth, then sprinkle in the dried thyme and parsley. Bring the mixture to a boil. I like using low-sodium broth so I can control the saltiness, but you can use your favorite store-bought or homemade stock.
Add Chicken and Noodles: Once the broth is boiling, add the shredded chicken and egg noodles. Reduce the heat to a gentle simmer and cook until the noodles are tender, about 10 minutes.
Season: Taste and adjust the seasoning with salt and pepper. Sometimes I add a squeeze of fresh lemon juice right before serving to brighten the flavors, especially if the broth is very rich.
Serve: Ladle the soup into bowls and serve hot. It’s delicious on its own, but I love pairing it with a slice of crusty bread or warm cornbread. Sprinkle fresh parsley over the top for a little extra charm.
