Step 1: Heat 2 tablespoons of olive oil or butter in a large Dutch oven or heavy-bottomed pot over medium heat.
Step 2: Add 1 chopped yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 7-10 minutes, or until the vegetables have softened and the onion is translucent.
Step 3: Pat chicken pieces dry with paper towels. Season generously with salt and black pepper.
Step 4: Push the softened vegetables to one side of the pot. Add the seasoned chicken pieces and sear for 3-4 minutes per side, until lightly browned.
Step 5: Stir in 2 cloves of minced garlic and 1 teaspoon of dried thyme. Cook for about 1 minute, until fragrant.
Step 6: Pour in 8 cups of low-sodium chicken broth. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Bring to a gentle boil, then reduce heat to a simmer.
Step 7: Add 1 bay leaf. If using whole chicken pieces, add them back to the pot. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and easily shreddable.
Step 8: Carefully remove the cooked chicken from the pot and set aside to cool slightly. Discard the bay leaf. Once cool enough to handle, shred the chicken using two forks or dice it into bite-sized pieces.
Step 9: While the chicken is cooling, bring the broth back to a gentle boil. Add 12 ounces of wide egg noodles to the simmering broth. Cook according to package directions, typically 7-10 minutes, until al dente. Stir occasionally.
Step 10: Once the noodles are cooked, return the shredded or diced chicken to the pot. Stir gently to combine. Taste the broth and adjust seasonings as needed, adding more salt, pepper, or a pinch of dried parsley if desired.
Step 11: For an extra touch of richness, stir in 1/4 cup of heavy cream or milk (optional).
Step 12: Ladle the hot chicken and noodles into bowls. Garnish with fresh chopped parsley or chives, if desired. Serve immediately.