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1
Dry chicken thighs with paper towels and season with salt and pepper.
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2
Heat oil in 12-inch skillet over med-high heat until just smoking.
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3
Brown chicken thighs well on both sides, 6-8 minutes.
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4
Transfer to plate, let cool slightly, and discard skin.
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5
Pour off all but 1 tablespoon fat left in pan.
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6
Add in carrots, celery, and onions; cook over medium heat until vegetables are softened, 7-10 minutes.
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7
Stir in garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds.
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8
Stir in 1 cup chicken broth, scraping up any browned bits; transfer to slow cooker.
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9
Stir remaining 7 cups broth and bay leaves into slow cooker.
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10
Nestle browned chicken with any accumulated juice into slow cooker.
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11
Season chicken breast with salt and pepper, wrap in foil packet, and lay on top of soup.
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12
Cover and cook until chicken is tender, 4-6 hours on LOW.
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13
Remove foil packet, open it carefully (watch for steam), and transfer chicken breast to cutting board.
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14
Transfer chicken thighs to cutting board.
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15
Let all chicken cool slightly, then shred into bite-size pieces, discarding skin and bones.
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16
Let soup settle for 5 minutes, then remove fat from surface using large spoon.
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17
Discard bay leaves.
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18
Cook egg noodles in boiling salted water until tender, then drain.
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19
Stir cooked noodles, shredded chicken, and peas into soup and let sit until heated through, about 5 minutes.
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20
Stir in parsley, season with salt and pepper to taste, and serve.
