Ingredients:

  • 1.5 lbs bone-in, skinless chicken thighs
  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced (approx. 200g)
  • 3 medium carrots, peeled and sliced into 1/4 inch rounds (approx. 150g)
  • 2 stalks celery, sliced into 1/4 inch crescents (approx. 100g)
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp sea salt
  • 6 oz extra-wide egg noodles

Instructions:

  1. Melt the butter in a large Dutch oven or stockpot over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and dried oregano, cooking for another 1 minute until fragrant.
  3. Pour in the 8 cups of low sodium chicken broth. Add the 2 bay leaves, 1 tsp sea salt, and 1/2 tsp black pepper. Stir everything together to combine the flavors.
  4. Carefully place the 1.5 lbs of chicken thighs into the liquid. Ensure they are fully submerged. Bring the mixture to a boil, then immediately reduce the heat to a low simmer.
  5. Simmer the soup for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and is easy to pierce with a fork.
  6. Use tongs to remove the chicken to a plate. Shred the meat using two forks, discarding the bones.
  7. While the chicken is being shredded, turn the heat up slightly to bring the broth back to a gentle boil. Add the 6 oz extra wide egg noodles.
  8. Cook the noodles for 6 to 8 minutes until they are tender but still have a slight bite (al dente).
  9. Return the shredded chicken to the pot. Stir gently to distribute the meat. Taste the broth and add another pinch of salt if it needs more pop.
  10. Ladle the soup into deep bowls. Remove the bay leaves before serving. I love to finish mine with a little extra cracked black pepper on top.