Place the boneless, skinless chicken breasts or thighs in a large pot. Pour in the chicken broth and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the chicken is cooked through and no longer pink in the center.
Carefully remove the cooked chicken from the pot using tongs or a slotted spoon. Allow it to cool slightly, then shred it into bite-sized pieces using two forks. Set the shredded chicken aside.
In the same pot, add the chopped onion, sliced carrots, sliced celery, and minced garlic. Saut for about 5-7 minutes, or until the vegetables start to soften.
Season the vegetables with salt and black pepper to taste. Add the bay leaf, dried thyme, dried parsley, and dried rosemary (if using). Stir to combine.
Return the shredded chicken to the pot with the saut vegetables.
Add the egg noodles (or your choice of noodles) to the pot. Continue to simmer for another 10-12 minutes or until the noodles are tender.
Taste the soup and adjust the seasoning if needed by adding more salt and pepper to taste.
Remove the bay leaf and discard it. Ladle the Homemade Chicken Noodle Soup into bowls. Garnish with chopped fresh parsley and a wedge of lemon if desired.
Serve your Homemade Chicken Noodle Soup hot and enjoy the comforting flavors of this classic dish.
