2 tablespoons olive oil

1 cup carrots, peeled and thinly sliced (about 1½ large carrots)

1 cup celery, thinly sliced (about 2 stalks)

1 cup sweet or yellow onion, diced (about 1 medium onion)

2 garlic cloves, minced

64 ounces (8 cups) low-sodium chicken broth (plus more if desired)

2 bay leaves

1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

½ teaspoon dried oregano

1 teaspoon black pepper, or to taste

12 ounces wide egg noodles (or your favorite pasta)

2 cups cooked shredded chicken (rotisserie chicken works great)

3–4 tablespoons fresh parsley, finely chopped

1 tablespoon lemon juice, optional

Salt, to taste

Additional black pepper, to taste

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Heat the Oil – In a large pot or Dutch oven, warm the olive oil over medium-high heat.
Cook Vegetables – Add carrots, celery, and onion. Sauté about 7 minutes, stirring occasionally, until slightly softened.
Add Garlic – Stir in minced garlic and cook another 1–2 minutes until fragrant.
Add Broth and Herbs – Pour in chicken broth, add bay leaves, thyme, oregano, and pepper. Bring to a gentle boil and simmer for 5 minutes, until vegetables are tender.
Cook Noodles – Add egg noodles and boil for about 10 minutes, until tender. Add extra broth or water if you prefer a soupier consistency.
Add Chicken and Finish – Stir in shredded chicken, parsley, and optional lemon juice. Simmer 1–2 minutes until chicken is heated through. Taste and adjust salt and pepper as needed. Remove bay leaves before serving.

Herbs: You can omit any of the herbs if you don’t have them on hand. Flavor will still be rich and comforting.
Salt Control: Using low-sodium broth allows you to control seasoning. Add salt gradually and taste as you go.
Noodle Tip: For leftover soup, consider cooking noodles separately and adding them just before serving to prevent them from getting mushy.
Freezing: This soup freezes well. Store in an airtight container for up to 4 months. Reheat gently and add extra broth if noodles have absorbed too much liquid.