Step 1 – Sauté the base vegetables: In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the onion is soft and the carrots begin to release their natural sweetness. This is the flavor foundation of your soup.

Step 2 – Add aromatics: Stir in the minced garlic and dried thyme. Cook for about 1 minute, just until the garlic becomes fragrant. Be careful not to let it burn—this step releases that irresistible “homemade soup” aroma.

Step 3 – Simmer the broth: Pour in the chicken broth. Scrape up any browned bits from the bottom of the pot for extra flavor. Bring the mixture to a boil, then lower the heat to a gentle simmer. Let it bubble softly for 15 minutes so the vegetables cook through and the flavors blend together beautifully.

Step 4 – Add chicken and noodles: Stir in the shredded chicken and egg noodles. Continue simmering for 8–10 minutes, or until the noodles are tender but not mushy. (Tip: If you plan to store leftovers, consider cooking the noodles separately and adding them fresh when serving—this keeps them from soaking up all the broth.)

Step 5 – Season and finish: Taste the soup and season with salt and pepper as needed. Stir in the fresh parsley just before serving. For a little brightness, add a squeeze of fresh lemon juice—it takes the flavor to the next level.

Step 6 – Serve hot: Ladle the soup into bowls and garnish with extra parsley if desired. Pair it with warm crusty bread or crackers for the coziest dinner.