Prep your base. Heat the olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until they soften slightly, about 5–7 minutes.

Add garlic and season. Stir in the garlic, salt, pepper, thyme, and bay leaf. Cook for 30–60 seconds, just until fragrant, so the garlic doesn’t brown.

Pour in broth and add chicken. Add the chicken broth and bring the pot to a gentle boil. Nestle the chicken breasts or thighs into the liquid.

Simmer until tender. Reduce to a steady simmer and cook uncovered for 12–18 minutes, depending on the size of the chicken pieces, until the chicken is cooked through and easily shreds.

Shred the chicken. Transfer the cooked chicken to a cutting board. Shred it with two forks into bite-size pieces. Remove and discard the bay leaf.

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 pot. Return the shredded chicken to the soup. Stir in the lemon juice and parsley. Taste and adjust seasoning with more salt and pepper as needed.

Optional add-ins. If using peas, stir them in during the last 2 minutes of cooking. For a gentle kick, add a pinch of red pepper flakes. For extra warmth, a little grated ginger can go in with the garlic.

Serve warm. Ladle into bowls and serve right away. The flavor deepens as it sits, so leftovers are even better the next day.