First, get the chicken ready. You need to cut the chicken breast into small pieces if you want to use it. For chicken legs, you can either leave them whole or cut them up. It depends on what you like better.Add the oil to a big saucepan or Dutch oven and heat it over medium heat. After you add the chicken, cook for another five minutes or until both sides are brown. Take the chicken out of the pan and set it somewhere else.

This is the same pan you used to cook the chicken. Add the chopped onion, minced garlic, diced carrots, and sliced celery. Keep cooking for another five minutes, or until the veggies start to get soft. Sprinkle the dried bay leaf, dried thyme, and dried parsley on top after adding the chicken broth and water. Season with salt and pepper. Stir everything together.

Once the soup starts to boil, turn down the heat right away and let it cook for twenty minutes, until the flavors come through. While the soup is boiling, follow the directions on the box to make the egg noodles on your own. Rinse and set aside after cooking. Let the soup cook for twenty minutes. Then remove the cooked chicken and add it back to the pot. Let it cook on low heat for another ten minutes, or until the chicken is soft and fully cooked, whichever comes first.

After taking out the bay leaf and throwing it away, add the cooked egg noodles to the pot and stir them into the broth to mix them together. Taste the soup and add more salt and pepper if you think it needs it. Put this delicious, steaming hot Chicken Noodle Soup on plates and serve right away.