Heat olive oil in a large pot over medium heat. I love starting with a fragrant base, so I add my red onion first. It caramelizes slightly, releasing a sweet and tangy aroma.

Once the red onion turns soft and translucent (about 5 minutes), I add the minced garlic and stir for another minute. The combination of garlic and red onion makes the kitchen smell so cozy!

Next, I add carrots and celery. These vegetables provide texture and subtle sweetness to the soup. Sauté them for about 5 minutes, just until they start to soften.

I place the chicken breasts (or thighs) into the pot and pour in the chicken broth. I make sure the chicken is fully submerged in the broth. Adding a bay leaf and thyme at this point gives the soup a subtle herbal note.

Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes. This is when the magic happens—letting all the flavors meld together.

After the chicken is cooked through, I remove it from the pot and use two forks to shred it. Then I add the shredded chicken back into the soup. If I’m feeling like a hearty meal, I’ll also toss in some egg noodles at this point and let them cook in the broth for about 8 minutes.

Taste the soup and adjust the seasoning with salt and pepper. I like to serve it with a sprinkle of fresh parsley on top for color and freshness.