Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Place the whole head of garlic on a baking sheet, drizzle with a teaspoon of olive oil, wrap in foil, and roast for about 40 minutes until fragrant and golden. Once cooled, squeeze out the roasted garlic cloves and set aside.
- While the garlic roasts, heat a large soup pot over medium heat and add a tablespoon of olive oil. Season the chicken thighs with salt and pepper, then brown them in the hot oil for about 5-7 minutes per side until golden and cooked through. Remove the chicken and set aside to cool slightly.
- Shred the cooked chicken into bite-sized pieces using two forks or your hands. Pour out any excess fat from the pot, leaving behind the flavorful browned bits.
- Add sliced carrots and celery to the same pot and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Pour in the chicken broth and add the dried thyme. Bring the mixture to a gentle boil, then lower the heat and simmer for 15 minutes, allowing the flavors to meld.
- Add the shredded chicken back into the soup along with the roasted garlic cloves, stirring to distribute the flavors evenly.
- In a separate pot, cook the egg noodles according to package instructions until al dente, then drain and rinse with cold water to stop the cooking process.
- Add the cooked noodles to the soup pot and stir well. Let everything simmer together for another 5 minutes, allowing the noodles to soak up some of the broth's savory flavor.
- Taste the soup and adjust seasoning with salt, pepper, and additional thyme if desired. Once seasoned to your liking, remove from heat and serve hot, garnished with fresh herbs if preferred.
Notes
For a richer flavor, let the soup sit for a few hours or overnight; the flavors develop even more with time. You can also add vegetables like spinach or peas near the end of cooking for extra freshness.