1. Sauté the Vegetables

Begin by heating a large Dutch oven over medium heat. Add 1 tablespoon of olive oil, then stir in the diced onion, sliced carrots, and diced celery. Sauté the vegetables for about 4 minutes, or until they start to soften and release their aroma. This process forms the base of your soup, adding depth and flavor.

2. Add Garlic and Broth

Next, add the minced garlic to the pot and sauté for an additional minute until fragrant. Pour in the 8 cups of chicken broth or stock, ensuring all the vegetables are submerged. This broth is the foundation of your soup, providing a rich, savory base.

3. Cook the Chicken

Place the 2 pounds of boneless, skinless chicken breasts into the pot. Season with 1 ½ teaspoons of kosher salt, 2 teaspoons of freshly cracked black pepper, 1 teaspoon of dried oregano, and 1 teaspoon of minced fresh thyme. Add the 2 bay leaves for extra flavor. Bring the mixture to a simmer over medium-low heat, cover the pot with the lid slightly askew, and let it cook for about 15 minutes or until the chicken is tender and easily shredded.

4. Shred the Chicken

Once the chicken is cooked through, remove it from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot, allowing it to soak up the delicious flavors of the broth.

5. Cook the Noodles

Bring the soup to a low boil and add the 6 oz of egg noodles. Cook for 6 to 7 minutes, or until the noodles are al dente. Be careful not to overcook, as they will continue to soften in the hot broth.

6. Serve and Enjoy

Remove the bay leaves and serve the soup warm. Garnish with freshly chopped parsley and pair it with your favorite bread or crackers for a complete meal.