1 Prep: Rinse the chicken and pat dry. Peel and slice carrots, chop celery, dice the onion and smash the garlic.

2 Heat a large pot over medium heat. Add olive oil and 1 tbsp butter; sauté onion, carrot and celery until softened, about 6–8 minutes.

3 Add the garlic and thyme; cook 1 minute until fragrant.

4 Push vegetables to the side, add remaining butter and brown the chicken pieces briefly on all sides (or place the whole chicken into the pot).

5 Pour in the chicken broth (or water + bouillon) to cover the chicken and vegetables. Add bay leaves and bring to a gentle boil.

6 Reduce heat to low and simmer, uncovered, for 35–45 minutes (longer for a whole chicken) until chicken is cooked through and very tender.

7 Carefully remove the chicken to a cutting board. If using a whole chicken, shred meat off the bones; discard skin and bones. Return shredded chicken to the pot.

8 Bring the broth back to a simmer and add the egg noodles. Cook until noodles are tender, 6–8 minutes (follow package directions).

9 Stir in lemon juice and chopped parsley. Taste and season with salt and freshly ground black pepper.

10 Serve hot in bowls with extra parsley or a squeeze of lemon if desired. Leftovers reheat well and flavor deepens after a day.