Warmth the oil in a big saucepan or Dutch oven and set the temperature to medium. After including the rooster, proceed to prepare dinner for about 5 minutes or till browned on either side. Take away the rooster from the pan and put it in a separate place.
Put the chopped onion, minced garlic, diced carrots, and sliced celery in the identical skillet you cooked the rooster in. Proceed cooking for about 5 minutes or till the greens start to melt.
After the rooster broth and water have been poured in, sprinkle with the dried bay leaf, dried thyme, and dried parsley, and season with salt and pepper. Combine the whole lot, stir.
Deliver the soup to a boil, then instantly cut back the warmth and simmer for twenty minutes till the flavors come out.
Whereas the soup is boiling, independently put together the egg noodles, following the directions on the field. As soon as cooked, rinse and put aside.
After the soup has simmered for twenty minutes, set the cooked rooster apart and return it to the pot. Simmer for an additional ten minutes or till rooster is totally cooked by way of and tender, whichever comes first.
After eradicating the bay leaf from the soup and discarding it, add the cooked egg noodles to the pot and stir into the broth to mix the 2 components.
Style the soup and regulate the seasoning with salt and pepper if wanted. Put this mouth-watering, piping scorching Chicken Noodle Soup into plates and serve instantly.