Cook the chicken:

In a large pot or Dutch oven, heat olive oil over medium heat. Season the chicken with salt and pepper, then cook it in the pot for 5–7 minutes per side, or until it’s golden brown and cooked through. Remove from the pot and set aside to cool.

Sauté the vegetables:

In the same pot, add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables soften. Add the minced garlic and cook for another minute until fragrant.

Add the broth and seasonings:

Pour in the chicken broth, adding the bay leaf, thyme, and rosemary. Stir to combine and bring the mixture to a boil.

Shred the chicken:

While the soup is heating, shred the cooked chicken using two forks. Add the shredded chicken back into the pot once the broth is boiling.

Cook the noodles:

Add the egg noodles (or pasta of choice) and cook according to package directions, typically 6–8 minutes, or until the noodles are tender.

Finish the soup:

Remove the pot from the heat and discard the bay leaf. Taste the soup and adjust seasoning with more salt, pepper, or herbs as needed. Stir in lemon juice for an extra touch of brightness, if desired.

Serve:

Ladle the soup into bowls and garnish with fresh parsley if using. Serve hot and enjoy!