In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the skinless boneless chicken thighs, searing them for 2–3 minutes on each side until golden brown. Remove the chicken and set aside.

In the same pot, add 1 cup of diced onions, ½ cup of sliced celery, and 1 cup of sliced carrots. Sauté for about 5–7 minutes, stirring frequently until tender. Then add 2 ½ teaspoons of minced garlic, cooking for another 45 seconds.

Pour in 8 cups of chicken broth, scraping the bottom of the pot. Add a bay leaf, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, ¼ teaspoon each of dried thyme and dill, a pinch of cayenne pepper, and ¼ teaspoon of paprika. Stir and bring to a gentle boil.

Return the seared chicken thighs to the pot. Cover and reduce the heat to low, simmering for about 30 minutes or until chicken is fully cooked and tender.

Once cooked, remove the chicken and shred it into bite-sized pieces. Return the shredded chicken to the soup.

Add in 3 cups of wide egg noodles. Cook the soup uncovered for an additional 6–8 minutes or until noodles are tender, stirring occasionally.

Taste the soup and adjust seasoning with salt and pepper as desired. Serve hot in bowls, garnished with fresh herbs if you like.