Prepare the chicken: If using a whole rotisserie chicken, remove the skin and bones, and shred the meat into bite-sized pieces. Set aside. If using raw chicken, place it in a large pot with 8 cups of broth and simmer for about 30 minutes until cooked through. Remove, shred, and set aside. Strain the broth if needed for clarity.

Sauté the vegetables: In a large soup pot, heat olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 6–8 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic and cook for another 1–2 minutes until fragrant — be careful not to let it burn.

Add herbs and broth: Pour in the chicken broth (use the strained broth if you cooked raw chicken earlier). Add thyme, parsley, bay leaf, and a pinch of salt and pepper. Stir well and bring to a gentle boil. Reduce heat to medium-low and let it simmer for about 20 minutes, allowing the flavors to blend and the vegetables to fully soften.

Cook the noodles: Add the egg noodles directly into the simmering broth. Cook according to the package directions, usually about 7–9 minutes, until tender but not mushy. Stir occasionally to prevent sticking at the bottom. If you prefer firmer noodles, reduce cooking time by a minute or two.

Combine chicken and finish: Add the shredded chicken back into the pot and stir well. Simmer for another 5–10 minutes, just until everything is heated through. Taste the soup and adjust with more salt, pepper, or a squeeze of lemon juice for brightness. If you like a thicker soup, simmer a bit longer uncovered to reduce slightly.

Serve and garnish: Ladle the soup into bowls, making sure each serving has a good mix of noodles, chicken, and vegetables. Garnish with freshly chopped parsley and a light sprinkle of black pepper. Serve warm with crackers or a slice of buttered bread.