1. Prepare all ingredients: Dice the onion, chop the celery, slice the carrots, and mince the garlic. Cut chicken into bite-sized pieces and season lightly with salt and pepper.

2. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat until shimmering. Add onion, celery, and carrots. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Sauté, stirring occasionally, until vegetables are tender and the onions turn translucent, about 4–5 minutes.

3. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Be careful not to let it brown.

4. Pour in the chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the pot. Stir in the chicken pieces, dried thyme, and paprika. Increase heat until the soup just begins to bubble.

5. Reduce heat to medium-low, partially cover the pot, and simmer until the chicken is cooked through (internal temperature reaches 165°F), about 10–12 minutes. Remove the chicken with a slotted spoon and transfer to a cutting board.

6. Pour the half-and-half into the simmering broth, stirring to combine. Bring the soup back to a gentle boil over medium heat.

7. Add the egg noodles, stirring gently to separate them. Return to a boil, then reduce heat to medium. Cook uncovered, stirring occasionally, until the noodles are al dente, about 6–8 minutes.

8. While the noodles cook, shred or chop the cooked chicken into bite-size pieces. Return the chicken to the pot and stir until heated through.

9. Taste and adjust seasoning with additional salt and pepper as desired. Remove from heat and stir in the chopped parsley.

10. Ladle into bowls, garnish with extra parsley, and serve immediately, revealing the creamy, picture-perfect swirl of chicken, noodles, and veggies.