Add olive oil to a large pot or Dutch Oven on medium heat. Add chicken thighs and let them cook for 6 minutes each side, then transfer to a plate.

After your chicken is removed, keep heat on medium and add onions and garlic. Saute’ until onions are translucent and garlic is very fragrant. This should take about 5 minutes.

Next, add broth, carrots, celery, bay leaves, salt, and pepper. Put lid on pot and bring everything to a boil. Then, simmer for 20 minutes.

After 20 minutes, the carrots and celery should start to soften.

Now, Add your chicken thighs back to the pot, and simmer again for 20 minutes.

Take the chicken out and set on a plate to cool. Wait at least 15 minutes so you don't burn your hands!

While chicken is cooling, add the noodles to the broth and let them cook for 12 minutes on low.

After chicken is cooled, shred and add back to the pot. Remove bay leaves before serving. Top with fresh Italian parsley and enjoy!