Prepare the Chicken: If using a whole chicken, cut it into parts. Remove the skin if you prefer a less fatty soup.

Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the onions, carrots, and celery. Sauté until the onions are translucent, about 5 minutes. Add the garlic and sauté for another 1-2 minutes.

Add Chicken and Broth: Place the chicken parts into the pot. Add the water or chicken broth, ensuring that the chicken is fully submerged. If using water, the chicken will create its own broth as it cooks.

Season: Add the bay leaves, thyme, rosemary, salt, and pepper. If you’re using fresh herbs, tie them together with kitchen twine to make them easier to remove later.

Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer. If you’re using chicken parts, simmer for about 1-1.5 hours. If you’re using a whole chicken, simmer for about 2-2.5 hours.

Remove Chicken: Once the chicken is fully cooked and tender, remove it from the pot and set it aside to cool. Once cool enough to handle, shred the meat off the bones and discard the bones.

Cook the Noodles: Increase the heat to bring the soup to a boil. Add the noodles and cook according to the package instructions, usually about 6-8 minutes.

Final Touches: Return the shredded chicken to the pot. Taste and adjust the seasoning if necessary. If you like, add a splash of lemon juice or apple cider vinegar to brighten the flavors.

Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot.