1-Getting started with this herb infused chicken soup is straightforward and rewarding. Begin by preparing all ingredients, like washing and dicing vegetables, to keep things moving smoothly in the kitchen. In a large stockpot, heat the olive oil over medium-high heat, then add the diced onion and sauté for about 4 minutes until it softens.

2-Next, toss in the diced carrots and celery, cooking for another 3 to 4 minutes until they start to soften. Follow that by adding the minced garlic and sautéing for 1 to 2 minutes to release its aroma. Pour in the chicken stock along with the herb sprigs, bring it to a simmer, then reduce the heat to medium-low for a gentle cook.

3-Stir in the egg noodles and shredded chicken, letting them simmer for 8 to 10 minutes until the noodles are al dente you might need to add extra stock if it thickens. Once done, remove the herb sprigs, season with salt and pepper to taste, and serve warm. Garnish with fresh parsley and basil for that final touch of flavor; this recipe yields about 8 servings and takes roughly 35 minutes from start to finish.