This hearty, one-pot classic starts with a golden base of onion, carrots, and celery softened right in the pot, then built up with garlic, tender bone-in chicken thighs, and a deep, savory broth simmered with fresh thyme and bay leaves. The chicken shreds effortlessly once cooked through, and it all comes back together with wide egg noodles simmered right in the broth until just tender. A shower of fresh parsley at the end brightens every spoonful. It's the kind of cozy, restorative soup that tastes like it simmered all day, and it's a solid, satisfying choice for a dairy free table. Simple pantry staples and one pot make cleanup as easy as the cooking.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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