Prepare the Chicken

1. Cook the Chicken: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken (whole or cut pieces) and cook for about 5-7 minutes on each side until lightly browned. If you’re using a whole chicken, simply sear it in the pot to get some color on the skin. Once browned, remove the chicken and set it aside.
2. Add Broth and Simmer: Pour in the chicken broth and bring it to a gentle boil. Add the bay leaves and thyme. Lower the heat and simmer for about 30 minutes, allowing the chicken to cook through and the broth to absorb the flavors. If you’re using a whole chicken, it might take a little longer—up to 45 minutes—depending on the size of the chicken.

Prepare the Vegetables

1. Sauté the Veggies: While the chicken is simmering, heat another tablespoon of olive oil in a separate pan over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally until the vegetables start to soften.
2. Add Garlic: Add the minced garlic to the vegetables and cook for another 1-2 minutes, until fragrant.

Combine Everything

1. Shred the Chicken: Once the chicken is cooked through, remove it from the pot and let it cool slightly. Shred the meat using two forks, discarding the bones and skin. Return the shredded chicken to the pot with the broth.
2. Add the Vegetables: Add the sautéed veggies and garlic into the pot with the chicken and broth. Stir to combine and let the soup simmer for an additional 15 minutes to allow all the flavors to meld together.
3. Add the Noodles: Stir in the egg noodles and cook for about 10 minutes, or until the noodles are tender. Adjust the seasoning with salt and pepper as needed.

Serve and Garnish

1. Garnish with Fresh Parsley: Before serving, sprinkle the soup with freshly chopped parsley for a burst of color and flavor.
2. Serve: Ladle the soup into bowls and serve warm with some crusty bread on the side for dipping.