2 chicken thighs
1 cup sweet onion, chopped
1 cup carrots, chopped
4-6 cups chicken broth
1 1/2 cups egg noodles, uncooked
Preheat oven to 350. Season chicken with salt and pepper and cook about 40 minutes, or until internal temperature is 165 degrees. Meanwhile, in a large pot or Dutch oven, sauté onions and carrots with a splash of oil on medium-low for five minutes. Add chicken broth and bring to a simmer, 5-10 minutes. Season with salt and pepper to taste. Add egg noodles.
Remove chicken from oven, and let it rest 5 minutes. Then, shred it with two forks, and add chicken to pot. Let soup simmer on low, covered, at least 30 minutes.