Golden-seared chicken thighs and drumsticks simmer low and slow with onion, garlic, thyme, and bay leaves until the broth turns rich and deeply savory. Carrots and celery go in for tender-crisp bite, then wide egg noodles cook right in the pot, soaking up all that homemade flavor. The chicken gets pulled and shredded before it's stirred back in, so every spoonful is loaded with tender meat, vegetables, and noodles in one hearty bowl. A scatter of fresh parsley at the end brightens the whole pot right before serving. It's the kind of nourishing, from-scratch soup that's easy to reach for on a chilly night, and it's a great fit for a dairy free table.
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Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear, undisturbed, for 4–5 minutes until the skin is deep golden brown. Flip and sear the other side for 2 minutes, then transfer the chicken to a plate.
Reduce the heat to medium. Add the halved onion cut-side down and the smashed garlic to the pot. Cook for 3–4 minutes until the onion is golden at the cut edges and the garlic is fragrant.
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