1-Getting started: with this Dutch oven chicken noodle soup is straightforward and fun, beginning with a flavorful base that builds layers of taste. First, melt 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large pot over medium heat. Sauté 8 cloves of garlic for 1-2 minutes until they turn a nice brown, then stir in 6-7 chopped sage leaves and 2 sprigs of chopped rosemary, cooking for another 1-2 minutes until everything smells amazing.

2-Next, add 2-3 small shallots and sauté them for 2-3 minutes until browned, followed by 1 diced yellow onion, 2 cups chopped celery, 2 cups chopped carrot, 1 1/2 tablespoons Italian seasoning, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon turmeric if you like. Let this mix cook for 2-3 minutes to blend the flavors. Deglaze the pot with 1/2 cup dry white wine and reduce it for 1-2 minutes to enhance the depth.

Building and Simmering the Soup: Place 2.5 pounds of bone-in chicken breasts on top of the vegetables and pour in 8 cups of chicken stock. Add 2 bay leaves, a few sprigs of thyme, and an optional Parmesan rind for extra richness. Bring the mixture to a boil, then cover and simmer on medium-low heat for 45 minutes until the chicken is tender.

After simmering, remove the chicken, bay leaves, thyme, and Parmesan rind. Shred the chicken meat, discarding the bones and skin, then return the shredded chicken to the pot. Stir in 2-3 cups of wide egg noodles and cook for 5-6 minutes until they are tender. Finish by mixing in 1/4 cup chopped parsley if desired, along with the juice and zest of 1/2 lemon for a fresh twist.