In a large stockpot, heat butter on medium high heat. Add carrots, celery, onions and saute everything until the veggies become slightly tender. Add ginger, garlic and saute them for 1-2 minutes, making sure not to burn them.
Add broth, thyme, oregano, salt, pepper and bring everything to a boil. Let simmer 5 minutes.
Add chicken and egg noodles and let simmer for about 10 minutes or until the noodles become soft. Note: If you like more broth in your soup, you can add some more water or broth and cook for an additional 4-5 minutes.
Check the flavor to see if you need to add more herbs or salt and pepper. Stir in parsley and serve hot.
- You can store leftovers in a sealed container in the fridge for about 5 days.