Heat the oil in a dutch oven or large pot over medium-high heat.
Sprinkle the chicken thighs with a little salt and pepper and add to the pot skin-side down and cook for about 5 minutes or until skin is well browned. Remove the chicken to a plate and set aside.
Add the onion, carrots, celery, and garlic to the pot and cook, stirring occasionally, until veggies are softened, about 5 minutes.
Place the chicken thighs back in the pot along with the broth, thyme, and bay leaves. Bring to a boil then reduce heat to medium-low, cover and simmer 25 minutes.
Remove the chicken from the pot to a plate and place the lid back on the soup. When the chicken is cool enough to touch remove the meat from the bones and shred into bite size pieces, discard the skin and bones.
Return the shredded chicken to the pot along with the noodles, 1/2 tsp salt, and 1/4 tsp pepper. Stir and return to a boil over medium-high heat then cover and turn off the heat. Let soup sit covered until noodles are tender, 15 to 20 minutes, depending on your noodles.
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