1. 1. Saute the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This step builds the foundational flavor of your soup.

2. 2. Add broth and seasonings: Pour in the chicken broth. Stir in the dried thyme, dried rosemary, black pepper, and salt. Bring the mixture to a rolling boil over high heat. The aroma of the herbs will start to fill your kitchen at this stage.

3. 3. Simmer the vegetables: Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 10 minutes. This allows the vegetables to become tender and the flavors to meld together beautifully.

4. 4. Introduce the chicken and noodles: Uncover the pot and add the cooked, shredded chicken and the egg noodles. Stir everything together gently to ensure the noodles are submerged in the broth.

5. 5. Cook the noodles: Continue to simmer, uncovered, for another 5-7 minutes, or until the egg noodles are tender to your liking. Keep an eye on them to prevent overcooking, as mushy noodles can detract from the soup’s texture.

6. 6. Taste and adjust: Carefully taste the soup and add more salt or pepper if needed. Remember that individual preferences for seasoning vary, so adjust to your liking.

7. 7. Serve and garnish: Ladle the hot soup into bowls. If desired, sprinkle with fresh chopped parsley before serving for a touch of freshness and color.