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Add two tablespoons of butter to the soup pot where you cooked the chicken.
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Once the butter has melted, add the diced onion and cook stirring for 1 minute. Add the minced garlic and cook stirring for another minute.
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Add the celery and carrots, stir to combine and cook for about 5-7 minutes, until just slightly tender. Stir occasionally.
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Add the dried herbs: dried basil, dried thyme, dried parsley and red pepper flakes if using. Stir to combine and immediately add 8 cups of chicken broth.
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Add the browned chicken thighs to the soup pot, bring to a boil. Cover and cook on medium heat for about 5 minutes. The chicken should be cooked through and the veggies should be tender.
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Remove the chicken to a plate, and add the dry egg noodles to the soup pot, stir to combine. Boil the mixture for about 10 minutes, until the noodles are soft.
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NOTE: if you are using pre-cooked chicken (like rotisserie chicken or leftover chicken, shred it and add it to the soup pot with the noodles).
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In the meantime, remove the bones from the chicken and shred the meat with a fork. Once done, return the shredded meat to the soup pot to boil with the noodles.
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Taste and adjust soup for salt and pepper. If you want the soup to be more brothy, aka to have more liquid, just add more chicken broth or water and adjust for salt and pepper. Make sure you bring it to a boil if you add extra liquid.
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Remove soup from heat. Serve garnished with fresh chopped parsley.