Season chicken thighs with salt and pepper. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken for 3-4 minutes per side, until golden brown. Remove chicken and set aside.
1.5 lbs Boneless, skinless chicken thighs, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp olive oil
Add carrots, celery, and onion to the pot. Sauté for 5-7 minutes, until softened.
1 cup diced carrots, 1 cup diced celery, 1/2 cup chopped onion
Pour chicken broth into the pot. Add thyme, rosemary, and bay leaf. Bring to a boil.
8 cups chicken broth, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 bay leaf
Return chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through.
1.5 lbs Boneless, skinless chicken thighs
Remove chicken from the pot and shred with two forks.
1.5 lbs Boneless, skinless chicken thighs
Bring the broth back to a simmer. Add Amish Chicken Noodles and cook according to package directions (usually 8-10 minutes), until tender.
12 oz Amish Chicken Noodles
Return shredded chicken to the pot. Stir to combine. Remove bay leaf before serving. Garnish with fresh parsley, if desired. Serve hot and enjoy!
1.5 lbs Boneless, skinless chicken thighs, 1 bay leaf, fresh parsley
