Place your pot or Dutch oven on medium heat then melt the butter

Add the onion, celery, carrots and garlic then sauté for 5 minutes

After 5 minutes add the chicken.

Season with the basil, salt, pepper, thyme and oregano then mix until well combined

Pour in your chicken broth then add the bay leaf then bring your soup to a boil

Add the egg noodles and cook for 6 ½ minutes

After 6 ½ minutes add the parsley then give your soup a final stir.