1. Step 3Transfer chicken breasts to a cutting board. Continue to cook dark meat about 40 minutes more. Transfer dark meat to cutting board and let cool at least 10 minutes. Remove skin and bones and discard. Shred chicken into bite-sized pieces.
2. Step 4Meanwhile, discard thyme and bay leaf. Add onion, celery, and carrot and cook over medium-low heat, adjusting heat as needed to maintain a bare simmer and stirring occasionally, until just barely tender, about 5 minutes. Add egg noodles and cook, stirring occasionally, until just al dente, about 5 minutes more.
3. Step 5Stir in chicken and pepper; season with remaining 2 teaspoons salt, as needed.
4. Step 6Divide soup among bowls. Top with parsley and more pepper.
5. Step 7Make Ahead: Soup (without noodles) can be made 5 days ahead. Store in an airtight container and refrigerate. To serve, bring soup to a simmer in a large pot, add noodles, and simmer until noodles are al dente, about 5 minutes.

See the instructions & video in the next page

Chicken noodle soup is one of the world’s most beloved comfort foods, and we definitely took that to heart when creating this recipe.