1. Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onions turn translucent. This is where the flavor foundation builds, so don’t rush!
2. Add the minced garlic and cook for another 30 seconds to a minute until fragrant. Be careful not to burn the garlic, as it can quickly turn bitter.
3. Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the bay leaf, dried thyme, and parsley. Reduce the heat to a gentle simmer and cook uncovered for about 15 minutes. This slow simmer lets the flavors deepen and the vegetables to become tender.
4. Add the cooked chicken to the pot and stir. Let it heat through for about 5 minutes. If you’re using leftover or rotisserie chicken, this step warms it without drying it out.
5. While the soup simmers, cook the egg noodles separately according to package instructions until al dente. I prefer to cook noodles separately because it keeps them from soaking up too much broth and turning mushy—something I learned the hard way when hosting those college dinners!
6. Drain the noodles and add them to the soup just before serving. Stir gently to combine.
7. Season the soup with salt and pepper to taste. If you want a little extra brightness, squeeze in the juice of half a lemon—it really lifts the flavors.
8. Remove the bay leaf before ladling the soup into bowls. Serve hot and enjoy the comforting goodness.

From my experience, cooking the noodles separately and adding them last keeps the soup fresh longer—no one wants soggy noodles in their comfort bowl!