Chicken Noodle Soup

Ingredients

• 2 tbsp vegetable oil
• 4 tsp kosher salt, divided
• 6 bone-in skin-on chicken thighs
• 8 cups low sodium chicken stock
• 4 cups cold water
• 2 thyme sprigs
• 2 bay leaves
• 1 small spanish onion diced
• 2 celery ribs, slice 1/8" thick
• 2 medium carrots, peeled quarted lengthwise, sliced 1/8th" thick
• 6oz wide egg noodles
• 1 tsp ground black pepper
• 1tbsp parsley

Instructions:

1. In a large, deep pot over medium-high heat, heat oil. Season chicken on all sides with 2 tsp salt. then add to the pot skin side down. Cook undistrubed, until golden brown on one side, about 5 minutes. Turn and cook until golden brown on the other side, about 5 minutes more.
2. Add stock, water, thyme, and bay leaves. Bring to a bare simmer over
medium-high heat. Reduce heat to medium-low and simmer until an
instant-read thermometer inserted into thickest part of the chicken
registers 165°f.
3. Transfer chicken to a cutting board. Let it cool at least 10 minutes. Remove
skin and bones and discard. Shred chicken into bite-sized pieces.
4. Meanwhile 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.
5. Stir in chicken and pepper; season with remaining 2 tsp. salt, as needed.