Sear the chicken. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper. Add it to the pot and sear for 3–4 minutes per side until lightly browned. Remove to a plate. It doesn’t need to be cooked through yet.

Sauté the aromatics. Add onion, carrots, and celery to the pot with a pinch of salt. Cook 5–6 minutes, stirring, until softened and lightly golden. Add the garlic and cook 30 seconds until fragrant.

Deglaze (optional but great). If using, splash in 1/4 cup white wine to lift browned bits. Let it reduce by half.

Build the broth. Pour in the chicken broth. Add bay leaf and thyme. Return the chicken (and any juices) to the pot. Bring to a boil, then reduce to a gentle simmer.

Simmer until tender. Cook 15–20 minutes, or until the chicken is cooked through and easy to shred.

Shred the chicken. Transfer the chicken to a cutting board and shred with two forks. Discard any herb stems and the bay leaf from the pot.

Cook the noodles. Add the egg noodles to the simmering broth and cook according to package directions (usually 6–8 minutes), until just tender.

Finish the soup. Stir the shredded chicken back in. Add parsley and a squeeze of lemon juice. Taste and season with more salt and pepper as needed. For extra depth, add a teaspoon of soy sauce or a pinch of red pepper flakes.

Serve hot. Ladle into bowls and enjoy right away while the noodles are at their best.