Gather ingredients: chicken (breasts or thighs), chicken broth, egg noodles, onion, carrots, celery, garlic, butter or olive oil, salt, black pepper, dried thyme or parsley (optional), bay leaf (optional), lemon juice (optional)
Chop onion, carrots, and celery into small pieces
Mince garlic
Heat butter or olive oil in a large pot over medium heat
Add onion, carrots, and celery; cook 5–7 minutes until softened
Stir in garlic; cook 30–60 seconds
Add chicken to the pot
Pour in chicken broth until chicken is covered (or nearly covered)
Add salt, black pepper, and optional thyme/parsley and bay leaf
Bring to a boil, then reduce to a simmer
Simmer 15–25 minutes (until chicken is cooked through)
Remove chicken to a plate; shred or chop
Return shredded chicken to the pot
Add egg noodles
Simmer 7–12 minutes (until noodles are tender)
Taste and adjust seasoning with salt and black pepper
If using, stir in lemon juice to brighten flavor
Serve hot