- 1 tablespoon olive oil
- 2 bone-in, skin-on chicken breasts (season both sides with salt and pepper)
- 1 large yellow onion, diced
- 3 large carrots, peeled, cut in half lengthwise and sliced ¼-inch thick
- 3 celery stalks, sliced ¼-inch thick
- 2 quarts low-sodium chicken broth
- 1 bay leaf
- A few sprigs of thyme
- 2 teaspoons salt
- ½ teaspoon black pepper
- 8 ounces egg noodles
- 2 tablespoons chopped fresh flat-leaf parsley
Heat olive oil in a medium Dutch oven or stock pot over medium high heat.
Add chicken, skin side down and cook until browned, about 3 to 4 minutes. Flip and cook another 2 minutes. Remove from pan and add onions, carrots, and celery. Saute for 2 minutes, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Season with salt and pepper.
Pour in broth, bay leaf, and thyme. Bring to a low boil, then reduce heat to low. If a foam forms, skim off the top and discard. Cover and let simmer for 25 minutes.
Remove chicken. Remove and discard skin. Shred meat with a fork, add back to pot with noodles. Bring to a low boil and cook until noodles are just done, about 8 minutes. Stir in parsley and serve.