Chicken Noodle Soup

4 chicken thighs
1 small onion chopped
1 carrot chopped
1 rib of celery chopped
a few springs of fresh parsley and thyme
salt and pepper
3 cups of water
1 small onion chopped
1 carrot chopped
1 rib of celery chopped
2 tablespoons of parsley
1 cup of egg noodles cooked

Season chicken thighs with salt and pepper and brown in a stainless steel pan with a little oil over medium low heat to create a good fond. This is where your flavor is forming. Remove the chicken and add the onion, carrot and celery and cook until they get some color. Add the water and be sure to scrape up all those flavorful bits on the bottom of the pan. Put the chicken thighs back in the pan along with the parsley and thyme. Simmer for 30 minutes.
Remove the chicken and, while it is cooling, strain the stock. Remove the skin and bones from the chicken and cut into bite size pieces.
Add a little oil in the pan and saute the remaining onion carrot and celery until tender. Add the strained stock back into the pan along with the chicken meat, cooked noodles and herbs. Salt and pepper to taste.