1. Prepare the Chicken and Vegetables: Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the chopped chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. The chicken doesn’t need to be cooked through at this stage, just browned. Remove the chicken from the pot and set aside.

2. Saute the Aromatics: In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, which usually takes about 5-8 minutes. The onion should become translucent, and the carrots and celery should be slightly tender.

3. Build the Flavor Base: Stir in the dried thyme and dried rosemary with the softened vegetables. Cook for another minute until fragrant. This step helps to release the aromatic oils from the herbs, enhancing the overall flavor of the broth.

4. Add Broth and Simmer: Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Return the browned chicken to the pot. Season with salt and pepper to taste. Let it simmer gently for about 10 minutes, allowing the flavors to meld and the chicken to cook through.

5. Cook the Egg Noodles: Add the wide egg noodles to the simmering broth. Cook according to package directions, typically 6-8 minutes, or until the noodles are tender. Stir occasionally to prevent them from sticking together.

6. Finish and Serve: If using, stir in the frozen peas during the last 2 minutes of cooking. Taste and adjust seasonings if necessary. Ladle the hot chicken and noodle mixture into bowls. Garnish with fresh chopped parsley, if desired, before serving.