📖 Instructions

1. First, prep the chicken. You can use about 1.5 pounds of boneless, skinless chicken breasts or thighs. I prefer thighs because they stay moister, but its all up to you! Cut the chicken into bite-sized pieces. Don't sweat if they aren't perfect; rustic is good. Season them lightly with salt and pepper.
2. Next, grab a large pot or Dutch oven. Over medium-high heat, add about 1 tablespoon of olive oil. Once the oil is shimmering, add the chicken and cook until browned on all sides. It doesn't need to be cooked through at this point, just nicely seared. Remove the chicken from the pot and set aside.
3. Now, it's veggie time. In the same pot, add 1 diced onion, 2 carrots (peeled and sliced), and 2 celery stalks (diced). Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This is where the flavor base starts building, so don't rush it.
4. Add 4 cloves of minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
5. Pour in 8 cups of chicken broth. I prefer using low-sodium broth so I can control the saltiness later. Scrape up any browned bits from the bottom of the pot; those are flavor gold.
6. Return the chicken to the pot. Add 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and a bay leaf. These herbs add a subtle but essential layer of flavor. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the chicken is cooked through and tender.
7. While the soup is simmering, it's noodle time! You can use store-bought egg noodles, or if you're feeling ambitious, make your own. I'm not gonna lie, I usually go for the store-bought ones. If using store-bought, add 8 ounces of egg noodles to the soup during the last 10 minutes of cooking time. Cook until the noodles are tender.
8. Remove the bay leaf. Season with salt and pepper to taste. Be generous! A little bit of salt can really brighten up the flavors.
9. Stir in a handful of fresh parsley, chopped. This adds a pop of freshness and color.
10. Serve hot and enjoy! Maybe with a side of crusty bread or grilled cheese for dunking?