Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 6-7 minutes until softened. Stir in the garlic and cook 30 seconds more.
Add the chicken broth, chicken thighs, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, until the chicken is cooked through.
Remove the chicken to a plate, let cool slightly, then shred with two forks. Return the shredded chicken to the pot.
Add the egg noodles directly to the simmering soup and cook for 6-8 minutes, until tender.
Remove the bay leaves, season with salt and pepper to taste, and stir in the parsley. Ladle into bowls and serve hot.
Kept Recipes turns anything — a screenshot, a webpage, a craving — into a clean cookbook page like this one. No ads, no accounts, yours to keep.
Get the app