Sauté the Vegetables: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery (the mirepoix). Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.

Add Chicken and Broth: Place the chicken thighs on top of the vegetables in the pot. Pour in the chicken stock, making sure the chicken is fully submerged. Add the bay leaf and fresh thyme sprigs.

Simmer Gently: Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 25-30 minutes, or until the chicken is cooked through and tender. It’s important to maintain a gentle simmer, not a rolling boil, to keep the broth clear and the chicken tender. You can check the chicken is cooked by ensuring it reaches a safe internal temperature, as advised by the Food Standards Agency.

Shred the Chicken: Carefully remove the cooked chicken thighs from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaf and thyme sprigs from the pot.

Cook the Noodles: Return the soup to a simmer. Add the egg noodles to the pot and cook according to the package directions, usually for about 6-8 minutes, until they are al dente. I find it’s best to cook them directly in the broth so they absorb all that wonderful flavour.

Finish and Season: Return the shredded chicken to the pot. Stir in the freshly chopped parsley. Taste the soup and season generously with salt and freshly ground black pepper. Let it simmer for one more minute for the flavours to come together.

Serve: Ladle the hot chicken noodle soup into warm bowls and serve immediately.