# What You'll Need:
→ Chicken and Broth
01 - 1.5 lbs bone-in, skin-on chicken thighs or breasts
02 - 10 cups water
03 - 2 bay leaves
04 - 1 teaspoon whole black peppercorns
05 - 2 teaspoons fine sea salt
→ Vegetables
06 - 1 large yellow onion, diced
07 - 3 medium carrots, peeled and sliced
08 - 3 celery stalks, sliced
09 - 3 garlic cloves, minced
10 - 2 tablespoons fresh parsley, chopped
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried oregano
→ Noodles & Finishing
13 - 6 oz wide egg noodles
14 - 1 tablespoon olive oil
15 - Freshly ground black pepper, to taste
16 - Additional salt, to taste
17 - Fresh parsley, for garnish (optional)
# How To Make It:
01 - Place chicken thighs or breasts in a large stockpot. Add water, bay leaves, whole black peppercorns, and 2 teaspoons sea salt. Bring to a boil, then reduce heat to a simmer and cook uncovered for 30 minutes, skimming off any foam that forms.
02 - Transfer the chicken to a plate and allow it to cool slightly. Remove and discard bay leaves and peppercorns from the broth.
03 - Heat olive oil over medium heat in a large skillet or the same stockpot. Add diced onion, sliced carrots, and celery; sauté for 5 to 6 minutes until vegetables begin to soften. Stir in minced garlic, dried thyme, and dried oregano; cook for an additional minute.
04 - Return sautéed vegetables to the broth pot. Shred or dice the cooled chicken, discarding skin and bones. Add the chicken back into the pot and stir.
05 - Bring the soup to a gentle boil. Stir in wide egg noodles and cook for 8 to 10 minutes until tender.
06 - Stir in chopped fresh parsley. Adjust seasoning with salt and freshly ground black pepper to taste. Remove from heat.
07 - Ladle soup into bowls, garnish with additional fresh parsley if desired, and serve hot.
