First, dice your onion, carrots and celery.
Add them all to a large pot with a little bit of olive oil. Sweat on medium heat until fragrant and onions are translucent but not browned. Season with salt, pepper, garlic and onion powder.
Add in some herbs of your choice. I prefer parsley and thyme.
Get your anger out and smash some garlic and throw it into the soup party. Let cook for 3-5 minutes. Add in the chicken stock or broth (store bought is just fine) and bring up to a boil. If you are using raw chicken, you want to add it in now. I prefer chicken breast just because it is easier to cut up.
Once the chicken soup is simmering. Dice up your chicken breasts and add to the pot. I happened to have some leftover roasted chicken breasts on hand.
While all the soup flavors merry, (about 15-20 minutes) cook up some egg noodles. I planned on freezing half the soup so I did not add them into the soup. If you are planning to eat this immediately without any leftovers, just add in the noodles now and bring up the soup to a boil.
Now, my secret ingredient, Better Than Bouillion. Why? Because it's awesome. It gives it that yellowy color for one. 2 it's a concentrated chicken stock so it amplifies your flavor. Think of it as the ultimate flavor booster. But be careful, add it a tablespoon at a time and mix well. Taste after each tablespoon for flavor.
Remove the thyme stems.
Chop up some parsley to make it look all fresh and pretty.
If you started with raw chicken, take it out now and dice it up.
Serve piping hot in bowls or soup mugs to warm up the cold ones!