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1
Pat the chicken dry with paper towels and season generously all over with salt and pepper; set aside.
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2
Heat the oil in a large saucepan over medium-high heat until shimmering.
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3
Add the chicken and cook, turning occasionally, until its browned all over, about 6 to 8 minutes.
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4
Transfer to a large plate and set aside.
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5
Reduce the heat to medium.
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6
Add the carrot, celery, onion, measured salt, measured pepper, and thyme to the saucepan and stir to combine.
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7
Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the vegetables have softened and are just starting to brown, about 5 minutes.
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8
Add the broth or stock and stir to combine.
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9
Add the bay leaf and return the chicken pieces and any accumulated juices to the saucepan.
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10
Increase the heat to medium high and bring to a boil.
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11
Reduce the heat to medium low and simmer until the chicken is cooked through, about 20 minutes.
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12
Turn off the heat.
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13
Transfer the chicken to a cutting board.
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14
Using 2 forks, remove the meat from the bone, discarding the skin, cartilage, and fat.
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15
Shred the meat into bite-sized pieces and add it back to the saucepan.
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16
Break the noodle block into large pieces, add them to the saucepan, and stir to combine.
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17
Let sit, stirring occasionally, until the noodles are cooked through, about 5 minutes.
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18
Add the parsley and stir to combine.
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19
Taste and season with salt and pepper as needed.
