Old-Fashioned Chicken Noodle Soup | America's Test Kitchen

Ingredients

• 1 1/2 pounds bone-in, skin-on chicken thighs, trimmed
• Salt and pepper
• 1 tablespoon vegetable oil
• 3 carrots, peeled and chopped medium
• 2 celery ribs, chopped medium
• 1 onion, minced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
• 1/8 teaspoon red pepper flakes
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 (12-ounce) bone-in, skin-on split chicken breast, trimmed
• 1 1/2 ounces wide egg noodles (about 1 cup)
• 1/2 cup frozen peas
• 2 tablespoons minced fresh parsley