Heat olive oil over medium heat in a 6-quart Dutch oven. When it shimmers, add diced onion and a pinch of salt. Sauté until translucent—about 4 minutes—stirring so nothing sticks. This soft-sweat technique builds a sweet, savory base.

Toss in minced garlic, sliced carrots, and celery. Cook 2–3 more minutes until you can smell that garlicky aroma. Stir occasionally; if things get too hot, lower the flame to avoid browning.

Slowly add chicken broth, stirring to deglaze any fond at the pot’s bottom. Sprinkle in thyme, pepper, and bay leaf. Increase heat until it just simmers—tiny bubbles around the edges. Let it bubble gently for 10 minutes to infuse the flavors.

Add raw chicken pieces, pushing them below the surface so they cook evenly. Simmer for 8–10 minutes until chicken is opaque and tender. If you’re using pre-cooked chicken, add it in the last 2 minutes to heat through.

Slide in the egg noodles and stir gently. Cook according to package directions—usually 6–8 minutes—until al dente. Taste the broth and add more salt or pepper if needed; you’ll know it’s ready when the noodles are soft but slightly chewy.

Remove bay leaf. Stir in fresh parsley and any reserved celery leaves. Turn off the heat, cover, and let it rest 2 minutes—this helps the flavors mingle and the noodles plump without turning mushy.

Ladle into warm bowls. You might drizzle a little extra-virgin olive oil or add a squeeze of lemon for brightness. A side of crusty whole-wheat bread or garlic toast makes a delightful pairing.