Servings: Servings 6.0 (w/ 1.25 lbs chicken thighs)

1 T canola oil 1 T canola oil
1 to 1.5 lbs chicken thighs (I used boneless, skinless) 1 to 1.5 lbs chicken thighs (I used boneless, skinless)
2-3 stalks celery, chopped into half inch sections 2 to 3 stalks celery, chopped into half inch sections
2-3 large carrots, chopped into half inch sections 2 to 3 large carrots, chopped into half inch sections
1 medium to large onion (white, yellow, or sweet), chopped into half inch pieces 1 medium to large onion (white, yellow, or sweet), chopped into half inch pieces
3 cloves garlic, minced 3 cloves garlic, minced
1 t coarse salt 1 t coarse salt
A few sprigs fresh thyme A few sprigs fresh thyme
2 bay leaves 2 bay leaves
1 quart chicken stock 1 quart chicken stock
4-6 cups of water 4 to 6 cups of water
2-3 T apple cider vinegar 2 to 3 T apple cider vinegar
8 oz egg noodles 8 oz egg noodles
Black pepper and salt to taste Black pepper and salt to taste
Optional: subheading: Optional:
1/4 tsp chili flakes ¼ tsp chili flakes
2-3 dashes Worcester sauce 2 to 3 dashes Worcester sauce
2-3 dashes soy sauce 2 to 3 dashes soy sauce

Heat .5 T oil in 3 quart or larger dutch oven or pot over medium heat. Cook onions, celery, and carrots, sprinkling with a pinch of salt, until softened, about five minutes. Remove to plate.
Heat .5 T oil over medium high heat. Lightly brown chicken thighs on both sides in oil. Add minced garlic, thyme, and bay leaves (along with chili flakes if using) and cook for about 30 seconds until fragrant. Add quart of chicken stock, two cups of water, apple cider vinegar, salt and optional soy sauce/worcester sauce, and bring to a boil. Reduce to medium low heat and simmer for 45 minutes.
Add celery, carrots, and onion. Continue to simmer for 30 more minutes.
Add egg noodles, along with 2 additional cups of water, and continue to simmer for about 10 more minutes, or until egg noodles finish cooking. Remove bay leaves and thyme stems, break up chicken into smaller pieces, season with salt and black pepper, and serve.

If reduced cooking time is desired, add vegetables in with thighs in step 2, and cook for 45 + 10 minutes.  If reduced cooking time is desired, add vegetables in with thighs in step 2, and cook for 45 + 10 minutes.
Browning chicken and softening vegetables are optional for lazy cooks. If you wish to omit these steps, simply combine all ingredients and cook until carrots reach desired softness, then add noodles to finish. Rice can be substituted for noodles, but I recommend cooking the rice separately and adding it into each serving. If omitting noodles, only add 4 cups of chicken stock and 2 cups of water.  Browning chicken and softening vegetables are optional for lazy cooks. If you wish to omit these steps, simply combine all ingredients and cook until carrots reach desired softness, then add noodles to finish. Rice can be substituted for noodles, but I recommend cooking the rice separately and adding it into each serving. If omitting noodles, only add 4 cups of chicken stock and 2 cups of water.