Method

• Bring a large pot of lightly salted water to a boil and cook the egg noodles according to package directions. Strain and toss with butter.
• In a large pot, warm the olive oil over medium heat. Add onion, celery, and carrots. Cook for 4 to 5 minutes until vegetables soften. Then add garlic and season with salt and pepper. Cook for another minute.
• Add chicken stock and bring soup to a simmer. Stir in shredded chicken and simmer for a few minutes to combine flavors. Taste soup and season with salt and pepper.
• Add ½-inch of water to a medium pot over high heat. Cover and bring to a rapid boil. Add the eggs and cover. The water will not completely cover the eggs. That's OK. Return water to a rapid boil and cook eggs for 6 ½ minutes. Immediately remove the pot from the heat and remove lid. Run the pot under cold water for 30 seconds to stop the cooking.
• Divide the egg noodles among the bowls and spoon in the soup. Once the eggs are cool enough to handle, peel them carefully and slide them into the bowl on top of the soup. Garnish with fresh parsley and serve with crackers.