2 tablespoons butter, chicken fat or olive oil
1 large onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
Heaped tablespoon minced garlic (4 cloves)
2 bay leaves
3 sprigs fresh thyme or use 1/2 teaspoon dried thyme
1 pound skinless, boneless chicken thighs (4 or 5 thighs) or rotisserie chicken
8 cups chicken stock or broth, low sodium
5 ounces egg noodles or rice
Salt and pepper, to taste
1/4 cup fresh parsley, finely chopped
Water or more stock, as needed
Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
Transfer the cooked chicken to a plate. Stir the rice into the soup and cook until done, 6 to 10 minutes.
While the rice cooks, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.