4 boneless skinless chicken thighs
4 T rosemary, divided
4 T thyme, divided
4 T pepper, divided
4 T salt, divided
1/2 cup water
2 T olive oil
2 garlic cloves
1 medium sweet or white onion
1 large leek
2 bay leaves
8 cups low sodium chicken broth
6 oz egg noodles (you can find packages usually in 12 oz increments, so about half a bag, or as much as you want really)
Directions for the chicken
To make the chicken shredded and easier to put in a soup, I cook my chicken thighs in a slow cooker. I add the chicken thighs, 2 T of rosemary, 2 T of thyme, 1 T pepper, and 1 T of salt, and the 1/2 cup of water.
You can leave the chicken cooking up to 10 hours. After the chicken has cooked, shred with a fork. It should just fall apart.
Directions for the soup
Heat up the olive oil in a dutch oven, or a large pot on medium high heat. Mince the garlic and the onions and add to the oil, sauteeing for 4 minutes. Chop the leek (only the white and light green part, NOT the dark green part of the leek, you can discard that) and peel and chop the carrots.
Add the carrots and leek to the pot, as well as the bay leaf, 2 T of rosemary and 2 T of thyme. Sautee until the carrots are soft.
Add the broth and the remaining salt and pepper. Bring the broth to a boil on high heat and then add the chicken. Reduce the heat down to medium low heat and cook the soup for at least 10 minutes, adding salt and pepper to taste. The low sodium broth will make the salt less salty, so you may want to add more salt. Add in the egg noodles and stir until the egg noodles are soft, approximately 5 minutes.
Serve with crusty bread and enjoy.