Saute The Aromatics: In your trusty soup pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Saute until the vegetables are tender and the onions are translucent about 5-7 minutes. Stir in the minced garlic, letting it mingle with the veggies for another minute.
Add Chicken And Broth: Now, introduce the diced chicken to the pot. Stir occasionally until the chicken is no longer pink. Pour in the chicken broth, and toss in the bay leaf, thyme, and oregano. Season with salt and pepper to taste. Bring the mixture to a gentle boil.
Noodle Time: Once your broth is bubbling with flavor, add the egg noodles. Cook according to the package instructions or until they reach your desired level of doneness. This usually takes around 8-10 minutes.
Simmer And Serve: Reduce the heat to a simmer, letting all the ingredients meld together. Fish out that bay leaf—it’s done its job. Give the soup a final taste and adjust the seasoning if needed. Ladle the aromatic goodness into bowls, garnish with fresh parsley, and serve hot.
