1-Gathering and Sautéing Your Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat and sauté the onions, garlic, carrots, and celery for about 5-7 minutes until they soften and fill your kitchen with that irresistible aroma (it’s the best part, right? 😊). This step builds the flavorful foundation of your herb loaded chicken noodle soup, blending those veggies into a tasty base.

2-Building and Simmering the Broth: Pour in the chicken stock and add the dried thyme, then bring it to a gentle boil and simmer for 10 minutes to let those flavors meld together. Don’t forget to toss in the fresh rosemary, thyme, and sage sprigs early so they infuse the broth with their goodness it’s like giving your soup a herbal spa day!

3-Adding Noodles and Finishing Touches: Stir in the egg noodles and shredded chicken, cooking for 8-10 minutes until the noodles are tender. For gluten-free or low-calorie versions, swap in the right noodle substitutes and adjust the cook time as needed. Finally, mix in the fresh parsley, season with salt and pepper, and let it simmer a bit more before serving hot, maybe with a squeeze of lemon for extra zing.