In a large, 6 quart, heavy bottom pot (like a Le Creuset dutch oven), add a bit of cooking oil and turn the heat to medium high.
Season cubed chicken thighs with poultry seasoning and salt. Add to the pot to brown. Do not cook all the way through, just until it's browned on the exterior then remove from pot and place on a plate and set aside.
Add a little more oil then add celery, carrots, onion, and garlic. Season with salt and pepper and cook until onion is just softened, about 3 minutes.
Add the chicken back into the pot then add the chicken stock and water. Bring to a boil then reduce to a simmer.
Add noodles, stir, then let noodles cook in the simmering liquid until your desired doneness. I like it just about al dente with a bite to it. Season soup with salt and pepper, to taste then remove from heat.
Sprinkle fresh parsley on top prior to serving then enjoy!
Best Chicken Noodle Soup
Amount Per Serving (1 Serving)
Calories 208Calories from Fat 72
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.