Step 1: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 7-10 minutes, or until the vegetables are softened and the onion is translucent.
Step 2: Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
Step 3: Pour in the chicken broth. Add the bay leaves and dried thyme. Bring the mixture to a simmer.
Step 4: Carefully add the chicken breasts or thighs to the simmering broth. Ensure the chicken is fully submerged. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 5: Remove the cooked chicken from the pot and set it aside on a cutting board to cool slightly. Leave the broth simmering gently.
Step 6: Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks. Alternatively, if using pre-cooked rotisserie chicken, shred it now.
Step 7: Increase the heat of the broth to medium-high and bring it to a rolling boil. Add the wide egg noodles to the boiling broth. Cook according to package directions, typically 7-10 minutes, or until al dente.
Step 8: Once the noodles are cooked, reduce the heat to low. Return the shredded chicken to the pot. Stir in the chopped fresh parsley.
Step 9: Season the chicken and noodles recipe generously with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed. Remove the bay leaves before serving.
Step 10: Ladle the hot chicken and noodles into bowls. Garnish with additional fresh parsley, if desired. Serve immediately and enjoy your comforting chicken and noodles recipe!