1️⃣ Sauté the Vegetables

• Heat olive oil and butter in a large Dutch oven or soup pot over medium heat.
• Add onion, celery, and carrots; cook for 5 minutes until softened.
• Stir in the garlic and sauté for 1 minute until fragrant.

2️⃣ Build the Flavorful Broth

• Pour in chicken broth, then add thyme and bay leaves.
• Place the bone-in chicken breasts into the pot.
• Increase heat to bring to a gentle boil, then reduce to a simmer.
• Cover partially with a lid and cook for 25 minutes until the chicken is fully cooked.

3️⃣ Shred the Chicken

• Remove the cooked chicken from the pot and transfer to a cutting board.
• Let cool slightly, then shred the meat, discarding bones and skin.
• Return the shredded chicken to the pot.

4️⃣ Cook the Noodles

• Season soup with salt & pepper to taste.
• Add egg noodles and cook according to package instructions (6-8 minutes).

5️⃣ Final Touches & Serve

• Remove pot from heat and discard bay leaves & thyme sprigs (if used).
• Garnish with fresh parsley and serve with lemon wedges (optional).
• Enjoy warm!