Prepare the chicken. Place the chicken breasts on a cutting board. Use a sharp knife to carefully trim any excess fat or tendons from the chicken. Cut each chicken breast in half lengthwise so you have four thinner pieces.
1 pound (about 2 large) boneless, skinless chicken breasts
Pound the chicken. To ensure even cooking and tenderness, place a piece of plastic wrap or parchment paper over the chicken. Gently pound the chicken with a meat mallet or the flat side of a heavy pan until it’s about ½ inch thick.
Sear the chicken. Season the chicken breasts on both sides with ½ teaspoon of kosher salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, place the seasoned chicken in the pot. Sear for 4-5 minutes per side or until the chicken turns golden brown. Remove the chicken from the pot and set aside.
1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ¼ cup olive oil
Sweat the aromatics. Reduce the heat to medium, and in the same pot, add the diced onion, celery, and carrots. Sprinkle ½ teaspoon of kosher salt over the vegetables and cook for about 5 minutes or until the onions are translucent and the vegetables begin to soften. Add the minced garlic, thyme, and rosemary and cook for an additional 1-2 minutes.
1 teaspoon kosher salt, 1 large yellow onion, 4 celery stalks, 2 large carrots, 4 cloves garlic, 1 tablespoon fresh thyme leaves, 2 teaspoons fresh rosemary
Add the stock. Pour the chicken stock and water into the pot, scraping the bottom to release any browned bits. Increase the heat to bring the soup to a boil, then reduce it to low to maintain a gentle simmer.
4 cups chicken stock, 4 cups water
Finish cooking the chicken. Return the seared chicken breasts and any accumulated juices from the plate back into the pot. Cover it with the lid and let it simmer for 20 minutes or until the chicken is fully cooked and tender.
Shred the chicken. Carefully transfer the cooked chicken breast to a cutting board. Shred or cut the chicken into bite-sized pieces, then add it back to the pot.
Cook the noodles. Stir the dry egg noodles into the simmering soup and let them cook for half the cooking time stated on the package. Remove the pot from the heat, cover it with a lid, and let the noodles continue to cook off the heat for an additional 10 minutes.
4 cups egg noodles
Serve and enjoy. Taste for seasoning and add additional salt and pepper, if desired. Serve and enjoy!