Classic Chicken Noodle Soup

Steps

1. 1

   Heat the oil in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, 6 to 8 minutes. Add the garlic and thyme and cook for 30 seconds.

2. 2

   Add the stock, chicken thighs, salt and pepper. Bring to a boil, then reduce to a gentle simmer and cook, partly covered, until the chicken reaches 165°F in the thickest part, 15 to 20 minutes.

3. 3

   Transfer the chicken to a cutting board, let it cool for 5 minutes, then shred or chop it into bite-size pieces.

4. 4

   Meanwhile, return the soup to a boil, add the noodles and cook until just tender, 6 to 8 minutes (check the package time).

5. 5

   Return the chicken to the pot with the parsley and heat through. Taste and season with more salt and pepper before serving.