Start by heating olive oil or butter in a large pot over medium heat. Add the onions, carrots, and celery — this trio is known as mirepoix, the flavorful base of many soups.

Sauté for about 5–6 minutes, until the vegetables start to soften and the onions turn translucent. Stir in the garlic and sauté for about 30 seconds, until it releases its aroma.

Add the chicken broth along with the bay leaf and thyme. Stir well to combine, then let the mixture come to a gentle boil.

If you’re using raw chicken (like bone-in thighs or breasts), now’s the time to add them. Reduce the heat to low and simmer for 20–30 minutes until the chicken is fully cooked and tender.

Take the cooked chicken out of the pot and use two forks to shred it into pieces. Discard any bones and return the shredded chicken to the soup.

Once the chicken is back in, add the egg noodles. Let them cook in the simmering broth for about 8–10 minutes, or until tender.

Taste and adjust the seasoning — a pinch more salt, maybe a crack of black pepper, or even a squeeze of lemon juice for a fresh touch.

Remove the bay leaf, sprinkle with parsley, and serve your homemade chicken noodle soup warm.