Chicken Noodle Soup by Well Plated

– 2 1/2 pounds bone-in, skin-on chicken breasts, thighs, or a mix
– 1 tablespoon extra-virgin olive oil
– 1 tablespoon unsalted butter
– 1 medium onion, chopped
– 1 pound carrots (peeled and cut into 1/4-inch-thick diagonal slices)
– 3 medium stalks celery (cut into 1/2-inch-thick slices)
– 1 1/4 teaspoons kosher salt (plus additional to taste)
– 1/2 teaspoon black pepper (or to taste)
– 1 teaspoon dried oregano
– 4 sprigs fresh thyme
– 1 bay leaf
– 4 cups low-sodium chicken broth
– 3 cups water (plus additional as needed)
– 2 1/2 cups uncooked whole wheat egg noodles (about 3 3/4 ounces)
– Chopped fresh parsley

Prep Time: 15 min
Cook Time: 30 min
Total Time: 50 min