In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the celery, carrots and onion. Cook for 5-7 minutes, or until the vegetables are tender.
Add the chicken broth and seasonings, to the pot and bring to a low boil. Boil for 5-10 minutes, until the vegetables are cooked through.
4 cups low-sodium chicken broth, ¼ teaspoon ground black pepper, ¼ teaspoon kosher salt, ½ teaspoon dried thyme, ¼ teaspoon dried rosemary, ¼ teaspoon dried sage, 1 bay leaf
Add the egg noodles to the pot and boil for 10 minutes, until the noodles are cooked to al dente, still slightly firm. If needed, add an extra cup of water or broth to adjust the consistency of your soup.
3 cups dry egg noodles
Add the cooked chicken and boil for 2-3 minutes more. Sprinkle salt and pepper to taste.
2 cups shredded cooked chicken
Serve while warm and optionally garnish with chopped parsley, crackers, or bread.
Chopped fresh parsley
Video
Notes
Adjust the broth level of your soup by adding more water or chicken broth.
Adjust the seasonings of your soup to taste, adding more seasonings at the end if desired.
You can also use rotisserie chicken instead of cooking and shredding chicken breasts before starting the recipe.
Storage: Store homemade chicken noodle soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.