Step 1

Place a large pot or Dutch oven over medium heat and melt the butter. Add the onions, carrots, and celery to the pot and cook until the vegetables begin to soften; 5 to 6 minutes.

Step 2

Stir in the garlic, bay leaves, thyme and oregano. Cook, stirring constantly for about 1 minute or until the garlic is fragrant.

Step 3

Pour in the chicken stock and deglaze the bottom of the pot. Bring the broth to a low simmer. Add salt and pepper to taste.

Step 4

Place the chicken thighs into the soup so that the broth covers the chicken. Bring the soup back to a low simmer then cover the pot with a lid and cook until the chicken thighs are cooked through about 20 minutes. Be sure to stir the pot a few times as the chicken cooks.

Step 5

Transfer the cooked chicken thighs to a cutting board and reduce the heat to medium. Add the noodles to broth and cook until al' dente.

Step 6

While the noodles cook, shred or dice the chicken. Place the chicken back into the pot and add salt and pepper to taste. Stir in the parsley.

Step 7

Serve warm.