📖 Instructions

1. Prep the chicken: If using a whole chicken or chicken pieces, place them in a large pot. Cover with about 8 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through. If using cooked chicken, skip this step.
2. Shred the chicken: Once the chicken is cool enough to handle, remove it from the pot and shred it with two forks. Set aside. If you started with cooked chicken, just shred it now. Don't worry about perfection; rustic shreds are perfect.
3. Sauté the vegetables: In the same pot, add olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent. This step builds the flavor base, so don't rush it. Smells amazing, right?
4. Add broth and seasonings: Pour in the chicken broth (about 6-8 cups, depending on how soupy you like it). Add the bay leaf, dried thyme, salt, and pepper. Bring to a simmer.
5. Cook the noodles: Add the egg noodles to the simmering broth. Cook according to the package directions, usually about 6-8 minutes, or until the noodles are tender. Keep an eye on them to avoid overcooking!
6. Combine and heat: Stir in the shredded chicken. Heat through for another 2-3 minutes. Remove the bay leaf before serving. And hey, don't forget to taste and adjust the seasonings if needed!
7. Serve: Ladle the soup into bowls. Garnish with fresh parsley, if desired. Serve warm and enjoy! A little sprinkle of red pepper flakes is nice if you like a bit of heat.