The key to this dish lies in selecting the right ingredients, especially fresh vegetables and quality chicken, which truly elevate the flavor. When I cook, I always reach for organic carrots and celery if I can find them at the local farmers’ market here in San Diego. It’s a small detail, but those fresh, crisp veggies make a noticeable difference. And while bone-in chicken thighs add richness, I sometimes swap in breasts for a leaner option—both work beautifully.

• 1 ½ pounds boneless, skinless chicken thighs (or breasts)
• 4 cups low-sodium chicken broth
• 2 cups water
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon rosemary
• Salt and black pepper, to taste
• 6 ounces egg noodles (or any pasta of choice)
• Optional: fresh parsley for garnish

If you want to make it gluten-free, swap the egg noodles for rice noodles or gluten-free pasta. And if fresh herbs are available, replacing the dried ones with fresh will add a bright, vibrant note.