Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 8 cups chicken broth
  • 1 bay leaf
  • salt to taste
  • pepper to taste
  • 1.5 lbs bone-in chicken thighs
  • 2 cups egg noodles
  • fresh parsley for garnish

Instructions:

  1. Heat olive oil in a large stockpot over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes or until softened and fragrant.
  2. Stir in minced garlic, dried thyme, and dried basil; cook for another minute until the garlic becomes aromatic.
  3. Pour in the chicken broth and add the bay leaf. Season with salt and pepper to taste.
  4. Add the chicken thighs to the pot. Bring mixture to a boil, then reduce heat and let it simmer for 60 minutes.
  5. Remove the chicken thighs. Allow them to cool slightly before shredding the meat off the bones. Discard the bones and return the shredded chicken to the pot.
  6. Add egg noodles to the soup. Cook according to package instructions, typically around 7-8 minutes, or until tender. Adjust seasoning before serving.
  7. Ladle the soup into bowls and garnish with fresh parsley.