Ingredients
Method
- Place chicken thighs in a large pot and add water. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Skim off any foam that rises to the surface.
- Add onion, celery, 1 teaspoon salt, pepper, bay leaves, and thyme to the pot. Simmer for 25 minutes until chicken is cooked through.
- Remove chicken thighs from the pot and set aside to cool. When cool enough to handle, remove meat from bones and shred into bite-sized pieces. Discard bones and skin.
- Add carrots and garlic to the simmering broth. Cook for 8-10 minutes until carrots are tender.
- Meanwhile, cook egg noodles according to package directions in a separate pot. Drain and set aside.
- Return shredded chicken to the soup pot. Taste and adjust seasoning with remaining salt if needed. Remove bay leaves.
- To serve, place a portion of cooked noodles in each bowl and ladle hot soup over them. Garnish with fresh parsley.
Notes
Store leftover soup and noodles separately to prevent the noodles from getting mushy. Soup keeps in the refrigerator for 3 days or can be frozen for up to 3 months. For a richer flavor, you can brown the chicken thighs in a bit of oil before adding water.