Step 1: Season the chicken thighs generously with salt and pepper. Heat olive oil in a large Dutch oven or pot over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until nicely browned. Remove chicken and set aside.
Step 2: Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.
Step 3: Return the seared chicken to the pot. Pour in the chicken broth, add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the chicken is very tender and easily shredded. If using bone-in chicken, ensure it's cooked through.
Step 4: Carefully remove the chicken from the pot and place it on a cutting board. Discard the bay leaf. Shred the chicken using two forks, then return the shredded chicken to the pot.
Step 5: Increase the heat to medium-high and bring the broth to a rolling boil. Add the wide egg noodles and cook according to package directions, usually 7-10 minutes, or until al dente. Stir occasionally to prevent sticking.
Step 6: Taste and adjust seasoning with salt and pepper as needed. Ladle the hot chicken and noodles recipe into bowls, garnish with fresh chopped parsley, and serve immediately. Enjoy your comforting chicken and noodles recipe!