1. As you prep the vegetables, reserve all scraps: onion skins and root ends, carrot peels, celery leaves and ends, and garlic skins. Set the diced vegetables aside for later.

2. Place the chicken breasts in a large pot or Dutch oven. Add the vegetable scraps, bay leaves, a generous pinch of kosher salt, and black pepper. Pour in 8 cups of cold water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 30 minutes until the chicken is cooked through and tender.

3. Remove the chicken from the pot. Set a colander over a large bowl and strain the stock, discarding the scraps and bay leaves. Reserve the stock.

4. Shred the chicken while still warm using two forks or a KitchenAid mixer with the whisk attachment on medium speed for 2 to 3 minutes. Set aside.

5. Wipe out the pot and heat the olive oil over medium heat. Add the diced onion, carrots, celery, and garlic. Cook, stirring occasionally, until soft, about 8 to 10 minutes. Add the thyme and stir.

6. Return the shredded chicken to the pot. Pour in the reserved homemade stock. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Taste and adjust salt and black pepper.

7. Add the wide egg noodles and cook to al dente according to package directions. Serve immediately with crusty bread. A squeeze of fresh lemon juice over each bowl is optional but recommended.

Notes:

Rotisserie chicken shortcut: use shredded rotisserie chicken and 6 cups of good quality low-sodium chicken broth in place of the homemade stock. Skip steps 2 and 3 and start at step 5.

Chicken thighs can be substituted for chicken breasts for a richer, darker broth.

Cook noodles separately if storing leftovers. Add freshly cooked noodles to individual bowls to prevent them from going soft in the refrigerator.

Store soup (without noodles) in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months.