Homemade chicken noodle soup with egg noodles is a one-pan chicken soup from thighs, wholesome chopped veggies, and a flavorful broth.
Pan-fry the chicken in oil and rosemary until the skin is browned, then remove.
In the same pan add the minced garlic, chopped onion, carrot, and celery and fry until soft.
Add the stock and bring to a simmer. When simmering, return the thighs to the pan along with bay leaves, pop on the lid and cook for 20 minutes
Remove the thighs. Add dried noodles and simmer until noodles are cooked. Separate the chicken meat from the skin and bones and then shred the meat.
Once the noodles are cooked stir in the shredded chicken, add extra water if necessary until consistency is as desired.