Cut 1 pound of chicken breast into bite-sized pieces and set aside.

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5–7 minutes until softened.

Add the cubed chicken to the pot, stirring frequently until lightly browned, about 5 minutes.

Pour in 6 cups of chicken broth, stirring to combine. Increase heat to high and let it come to a gentle boil.

Once boiling, reduce heat to low, add 8 ounces of egg noodles, cover, and let it simmer for about 10 minutes until noodles are tender.

Stir in a handful of freshly chopped parsley before serving and garnish with Parmesan cheese. Serve hot with crusty bread.