Prep the aromatics: Dice 1 onion, 2–3 carrots, and 2–3 celery stalks. Mince 3–4 garlic cloves. Chop a handful of parsley. Strip leaves from a few thyme sprigs.

Sweat the veggies: Warm 1–2 tablespoons olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes until softened but not browned. Stir in garlic and thyme; cook 30–60 seconds until fragrant.

Add chicken and broth: Nestle in 1–1.5 pounds of chicken thighs or breasts. Pour in 8 cups low-sodium chicken broth. Add 1–2 bay leaves. If needed, add up to 1 cup water to cover.

Simmer gently: Bring to a simmer, then reduce heat to low. Cover and cook 20–25 minutes, until chicken is cooked through and tender.

Shred the chicken: Transfer chicken to a plate. Shred with two forks into bite-size pieces. Discard any tough bits. Remove bay leaves from the pot.

Cook the noodles: Bring the soup back to a gentle boil. Add 6–8 ounces of egg noodles and cook until just al dente (usually 5–7 minutes). Tip: For best leftovers, cook noodles separately in salted water, then add to bowls when serving.

Finish the soup: Return shredded chicken to the pot. Stir in chopped parsley, 1–2 teaspoons lemon zest, and 1–2 tablespoons lemon juice. Taste and season with salt and black pepper. Add a pinch of turmeric or red pepper flakes if you like a little warmth.

Rest and serve: Turn off the heat and let the soup sit for 5 minutes to meld flavors. Ladle into bowls and garnish with extra parsley or a squeeze of lemon.