Sear the chicken (optional but recommended): Heat the olive oil in a large frying pan over medium-high heat. Place the chicken in the pan and cook for 3-4 minutes per side, until the skin is a deep golden brown and you can hear a satisfying sizzle. This step builds a foundation of flavour that will deepen during the slow cook. Transfer the chicken to the slow cooker.

Soften the aromatics: In the same pan, add the diced onions, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the onions become translucent and the carrots begin to soften. You will smell a sweet, earthy fragrance as the vegetables release their moisture. Add the minced garlic and cook for one more minute, until it becomes fragrant.

Build the broth: Pour a splash of the chicken stock into the pan and scrape up any browned bits from the bottom—this is where concentrated flavour lives. Tip the softened vegetables and all the liquid into the slow cooker with the chicken.

Add liquids and seasonings: Pour the remaining chicken stock into the slow cooker. Add the bay leaves, dried thyme, salt, and black pepper. Give everything a gentle stir to combine. The liquid should almost cover the chicken; if it doesn't, add a little water.

Slow cook: Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. The soup is ready when the chicken is so tender that it falls off the bone at the slightest touch. The broth will have a deep, golden hue and a rich, savoury aroma.

Shred the chicken: Carefully remove the chicken from the slow cooker and place it on a cutting board. When it is cool enough to handle (about 10 minutes), use two forks to shred the meat, discarding the skin and bones. The meat should pull apart effortlessly, revealing moist, tender shreds.

Cook the noodles: While the chicken is cooling, bring a separate pot of salted water to a rolling boil. Add the egg noodles and cook according to the package directions until al dente. Drain the noodles and stir them into the slow cooker along with the shredded chicken. If you add the noodles directly to the slow cooker earlier, they will turn into a starchy, mushy mess.

Finish and serve: Remove the bay leaves from the soup. Taste the broth and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with a generous sprinkle of fresh parsley. The broth should be clear and golden, the chicken tender, and the noodles perfectly tender.