Easy Chicken Noodle Soup

1 small onion, chopped
1 stalk celery, chopped
1 carrot, sliced or chopped
4 cups chicken broth, homemade or canned
1 cup dry egg noodles
2 cups cooked, diced chicken
sea salt and black pepper to taste

Optional seasonings:

chopped fresh parsley
tarragon, chopped fresh or 1/2 teaspoon dried
sprig of fresh thyme or 1/2 teaspoon dried

Add the broth and vegetables to a large saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Add the noodles, return to a simmer, and cook just until noodles are barely tender. Add the chicken and herbs, if using, and continue cooking until meat is heated through and noodles are tender. Season to taste with salt and pepper.