Classic One-Pot Chicken Soup

1.Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened and onions are translucent.

2.Add minced garlic and cook for 1 minute, stirring frequently, until fragrant.

3.Nestle the chicken thighs (or whole chicken pieces) into the pot. Pour in the chicken broth and add bay leaves, thyme, parsley, oregano, salt, and black pepper. Stir to combine.

4.Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 30 minutes.

5.Add diced potatoes to the pot. Continue simmering, covered, for another 15 minutes, or until potatoes are tender and chicken is cooked through.

6.Remove chicken pieces from the pot and set aside to cool slightly. If using egg noodles, add them to the pot now and cook for 8-10 minutes, until al dente.

7.While noodles cook, shred the chicken into bite-sized pieces, discarding bones. Return shredded chicken to the pot. Taste and adjust seasoning with more salt and pepper as needed.

8.Remove bay leaves. Ladle soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side for a bright finish.