1 1/2 lbs bone-in chicken thighs or breasts

8 cups chicken broth (low sodium preferred)

2 large carrots, sliced

2 celery stalks, sliced

1 medium onion, diced

3 garlic cloves, minced

1 bay leaf

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

Salt and black pepper, to taste

1 tablespoon olive oil

1 cup egg noodles or pasta (optional)

2 tablespoons chopped fresh parsley (for garnish)

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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for about 5 minutes until softened.
Stir in garlic and cook for another minute until fragrant.
Pour in chicken broth, then add chicken, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer gently for 30–35 minutes until chicken is cooked through.
Remove chicken, shred the meat, and discard bones and skin.
If adding noodles, stir them into the pot and cook according to package directions.
Return shredded chicken to the pot, adjust seasoning, and stir to combine.
Garnish with fresh parsley before serving.

Use a whole chicken for an even richer broth.

Swap noodles for rice, barley, or quinoa for variation.

Add a splash of lemon juice before serving for brightness.

For extra depth, stir in a little soy sauce or Worcestershire sauce.

Freeze without noodles to prevent mushiness—add fresh noodles when reheating.