This is the kind of soup that tastes like it simmered all afternoon, even though it comes together in under an hour. Bone-in chicken thighs get seared until the skin turns deep golden, then simmer low and slow with onion, carrot, and celery until the broth turns rich and deeply savory. Fresh thyme and bay leaves infuse the pot while the chicken cooks through and turns fall-apart tender, ready to shred right into the bowl. Gluten free egg noodles cook directly in that flavorful broth, soaking up all the aromatics as they go tender. A shower of fresh parsley at the end brightens every spoonful. It's a comforting, from-scratch bowl that fits neatly into an added salt–conscious kitchen, letting you control exactly how much seasoning goes in.
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Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken thighs 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 onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
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