Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Cook the Aromatics:
In the same pot, add the diced onion and cook for about 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Add Broth and Noodles:
Pour in the chicken broth, water, dried thyme, dried parsley, salt, and pepper. Stir to combine. Bring the mixture to a simmer.
Add the egg noodles and cook according to package directions, usually about 8-10 minutes, until tender and most of the liquid is absorbed.
Add Chicken and Cream (Optional):
Return the cooked chicken to the pot and stir to combine. If using, pour in the heavy cream for a creamy texture. Stir well to incorporate and heat through for about 2 minutes.
Serve:
Garnish with fresh parsley or grated Parmesan cheese, if desired. Serve hot and enjoy this cozy, one-pot meal!
Serving and Storage Tips:
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