CHICKEN NOODLE SOUP

1 Pound.Of boneless, skinless chicken breasts or thighs.

8 Cups.Of chicken broth (store-bought or homemade).

2 Cups.Of carrots – sliced.

2 Cups.Of celery – sliced.

1 large onion – chopped.

3 cloves garlic – minced

2 Cups.Of egg noodles (or any preferred noodle).

1 Tsp.Of dried thyme.

1 Tsp.Of dried rosemary.

Salt and black pepper to taste.

Fresh parsley for garnish (optional).

Lemon wedges for serving (optional).