2 tablespoons olive oil 1 and a half cups sliced onion 1 and a half cups sliced carrot 3/4 cup sliced parsnip 3 garlic cloves, crushed 7 cups unsalted chicken stock 5 sprigs of parsley 3 sprigs of fresh thyme 2 bone-in chicken thighs (about 6 ounces each), skin removed 2 bay leaves
1 bone-in chicken breast (about 1 pound), skin removed 4 ounces medium egg noodles 4 cups baby spinach 1/4 cup fresh parsley leaves 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper
Heat a large pot over medium-high heat and add olive oil.
Add onion, carrot, parsnip, and crushed garlic to the pot and cook for about 5 minutes until they start to soften.
Pour in the chicken stock and add parsley sprigs, thyme sprigs, chicken thighs, and bay leaves.
Pour in the chicken stock and add parsley sprigs, thyme sprigs, chicken thighs, and bay leaves.
1. Remove the chicken and vegetables from the pot and let the chicken rest for 10 minutes before shredding it.
Increase the heat to medium-high and add the egg noodles to the pot, cooking them for about 6 minutes until they're done.