1 pound (about 2 cups) cooked chicken, shredded or cubed
8 cups chicken broth (homemade or store-bought)
2 cups egg noodles (or any pasta of your choice)
1 cup carrots, sliced
1 cup celery, sliced
1 cup onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
Fresh parsley, for garnish (optional)

1 pound (about 2 cups) cooked chicken, shredded or cubed 8 cup s chicken broth (homemade or store-bought) 2 cup s egg noodles (or any pasta of your choice) 1 cup carrots, sliced 1 cup celery, sliced 1 cup onion, diced 3 cloves garlic, minced 2 tablespoons olive oil 1 teaspoon dried thyme 1 teaspoon dried parsley

Sauté Vegetables: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, sliced carrots, and sliced celery. Sauté for about 5 minutes until they start to soften.
Add Garlic and Herbs: Add the minced garlic, dried thyme, and dried parsley to the pot. Sauté for another 1-2 minutes until fragrant.
Pour in Broth: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 10-15 minutes, or until the vegetables are tender.
Cook Noodles: While the soup is simmering, in a separate pot, cook the egg noodles according to the package instructions until they are al dente. Drain and set aside.
Add Chicken: Add the cooked chicken to the soup and simmer for an additional 5 minutes to heat the chicken through.
Season: Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
Combine Noodles: Stir in the cooked and drained noodles into the soup. Cook for an additional 2-3 minutes, allowing the noodles to absorb some of the broth flavors.
Serve: Ladle the hot chicken noodle soup into bowls. Garnish with fresh parsley if desired.