1st Step
Season chicken breasts without bones with salt and pepper. Add olive oil to a large kettle or Dutch oven heated over medium-high heat. The chicken breasts should be seared until golden brown on both sides and fully cooked. Take them out of the saucepan and set them aside. If using a whole chicken, you can sauté the chicken portions beforehand or add them directly to the simmering broth.
2nd Step
If necessary, add a touch more olive oil to the same saucepan. The onion, carrots, and celery should be cooked until they begin to mellow, about 5 minutes. Add the minced garlic and simmer for an additional minute, or until the garlic becomes aromatic.
3rd Step
Pour the chicken broth, thyme, rosemary, and bay leaf into the pan. Bring the mixture gently to a simmer. Add a whole chicken at this point if using. Reduce the heat to low and simmer the soup for 20 to 30 minutes, or until the flavors merge.
4th Step
Using two forks, shred the cooked chicken into bite-sized segments if you used boneless chicken breasts. If a whole chicken was used, remove the poultry parts from the saucepan and allow them to settle. Remove and separate the flesh from the bones. Throw out the bones and skin.
5th Step
Raise the temperature to medium-high and return the broth to a simmer. Cook the egg noodles according to the instructions on the package until they are tender.
6th Step
Once the noodles are finished cooking, return the poultry to the saucepan. Season the bisque to flavor with salt and pepper. Adapt the seasoning to your tastes as necessary.
7th Step
Take the bay leaf out of the broth. Warm chicken noodle broth is served in containers. Each portion should be garnished with minced fresh parsley. The aromatic herbs and fresh parsley give the dish an explosion of flavor and a splash of color.
