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Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.

Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables begin to soften, about 5-7 minutes, stirring occasionally.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Pour in the chicken broth. Add the dried thyme, dried rosemary, bay leaf, salt, and black pepper. Bring the mixture to a boil.

Reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.

Add the egg noodles and the cooked chicken back into the pot. Increase heat to medium-low and cook for another 8-10 minutes, or until the noodles are tender and the chicken is cooked through.

Remove the bay leaf. Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.


Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.

Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables begin to soften, about 5-7 minutes, stirring occasionally.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Pour in the chicken broth. Add the dried thyme, dried rosemary, bay leaf, salt, and black pepper. Bring the mixture to a boil.

Reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.

Add the egg noodles and the cooked chicken back into the pot. Increase heat to medium-low and cook for another 8-10 minutes, or until the noodles are tender and the chicken is cooked through.

Remove the bay leaf. Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
