Prep/Cook Time: 65 minutes
Serving Sizes: 8
2 tbsp olive oil
5 green onion, thinly sliced
5 large celery stalks, ¼ inch dice
2 garlic cloves, minced or grated
2 tsp finely minced rosemary
2 tsp finely minced thyme
Salt and pepper to taste
1 ½ lbs chicken thighs
10 cups bone broth or chicken stalk
3 bay leaves
4 medium carrots, washed and ¼ inch dice
8 oz spiraled cut egg noodles
1 tbsp minced parsley
Place a large soup pot on medium heat. Add the olive oil, green onion, celery and garlic. Cook for 3-4 minutes or until fragrant and the veggies begin to soften. Next add in the rosemary and thyme and cook for 2-3 minutes more. Season generously with salt and pepper.
Next add in the chicken, bone broth and bay leaves. stir , bring to a simmer and then cover, reduce to low and cook for 45 minutes.
After 45 minutes remove the thighs. Shred the chicken. Tune the pot back up to medium heat, remove the bay leaves then add the chicken back in along with the carrots. Cook for 10 minutes then add the pasta and cook for 10 more minutes until the noodles are tender.
Lastly stir in the parsley and taste for seasoning. Ladle into shallow bowls and serve.