Sear the Chicken:

• Heat the vegetable oil in a large pot over medium-high heat.
• Season the chicken with 2 teaspoons of kosher salt and place it skin-side down in the pot. Cook for 5 minutes until golden brown. Flip and cook the other side for another 5 minutes.

2. Build the Broth:

• Add the chicken stock, cold water, thyme, and bay leaf to the pot. Bring to a bare simmer over medium-high heat, then reduce to medium-low.
• Simmer the chicken breasts for 20-30 minutes until they reach an internal temperature of 165°F. Remove and set aside.
• Continue simmering the dark meat for an additional 40 minutes.

3. Prepare the Chicken:

• Remove the dark meat from the pot and let all the chicken cool for 10 minutes. Discard skin and bones, then shred the chicken into bite-sized pieces.

4. Cook the Vegetables:

• Remove thyme sprigs and bay leaf from the broth.
• Add onion, celery, and carrot. Cook over medium-low heat for 5 minutes, stirring occasionally, until tender.

5. Add the Noodles:

• Stir in the egg noodles and cook for 5 minutes or until al dente.

6. Assemble the Soup:

• Return the shredded chicken to the pot. Stir in black pepper and remaining 2 teaspoons of kosher salt, adjusting to taste.

7. Serve and Garnish:

• Divide into bowls. Garnish with chopped parsley and a sprinkle of black pepper.