Mya Allen

Melt butter and oil in a large stockpot or Dutch oven over medium heat. Make sure chicken breast is dry (to ensure a good sear) and season with salt and pepper. Sear each side of the chicken breast until a light, golden color is achieved. Remove from the pot and reserve.
Next, add onion, carrots and celery to the pot. Cook, stirring occasionally, until tender, about 5-6 minutes. Stir in garlic until fragrant, about 2 minutes. Add herbs, bay leaf and chicken stock. Bring to a boil and then reduce to a simmer. Add reserved chicken breast and parmesan rind to the pot. Simmer, covered, until the chicken is cooked through, about 30-40 minutes.
Remove chicken breast and let cool before shredding (you can also dice, if preferred). Remove all herbs. Meanwhile, add the egg noodles and cook according to package directions. Once the pasta is cooked, stir in the chicken and parsley. Season to taste with salt and pepper. Serve immediately.