📖 Instructions

1. Prep the Chicken: Rinse 1.5 pounds of bone-in, skin-on chicken thighs (or a whole chicken) under cold water. Pat dry with paper towels. Season generously with salt and pepper.
2. Sear the Chicken (Optional but Recommended): In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken on all sides until golden brown. This adds a depth of flavor to the broth. Don't skip this step if you have the time!
3. Sauté the Aromatics: Remove the chicken from the pot and set aside. Add 1 chopped yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for about 5-7 minutes, until the vegetables are softened and fragrant. Stir frequently to prevent burning.
4. Build the Broth: Add 8 cups of chicken broth (low sodium is best) to the pot. If you don't have broth on hand, you can use 8 cups of water and 2 chicken bouillon cubes. Bring to a boil.
5. Simmer the Chicken: Return the seared chicken to the pot. Add 2 bay leaves, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary (optional). Reduce heat to low, cover, and simmer for 45-60 minutes, or until the chicken is cooked through and easily pulls away from the bone. Make sure the broth isn't simmering too fast – a gentle simmer is key!
6. Shred the Chicken: Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken, discarding the skin and bones. Don't worry if there are some small pieces of bone – you can strain the broth later if needed.
7. Cook the Noodles: Add 1 cup of egg noodles (or your favorite type of noodle) to the pot. Cook according to package directions, usually about 8-10 minutes, or until the noodles are tender.
8. Strain the Broth (Optional): If desired, strain the broth through a fine-mesh sieve to remove any small bones or vegetable pieces. This is totally up to you, but it can make the soup extra smooth.
9. Add the Chicken Back In: Return the shredded chicken to the pot. Stir to combine.
10. Season to Taste: Season with salt and pepper to taste. Add a squeeze of lemon juice for brightness, if desired. This step is CRUCIAL! Taste as you go and adjust the seasonings until you reach your perfect flavor profile.
11. Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley or chives, if desired. Serve hot and enjoy! I like to serve mine with a side of crusty bread for dipping. Makes me want to dig in just thinkin' about it!