Preheat your oven to 400°F (200°C). Season the chicken thighs with salt and pepper, placing them skin-side up on a baking sheet. Roast for about 25–30 minutes, until golden brown and cooked through.

In a large Dutch oven, heat a splash of olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.

Remove the roasted chicken from the baking sheet and shred the meat, discarding the skin and bones. Add the shredded chicken to the pot with the vegetables and pour in chicken broth. Bring to a simmer for about 10 minutes.

Add your choice of noodles to the pot and cook for an additional 8–10 minutes, or until tender but still firm to the bite.

Stir in fresh herbs and a pinch of crushed red pepper flakes if desired. Let the soup simmer for a couple more minutes, then taste and adjust seasoning as necessary.

Ladle the soup into bowls, garnishing with fresh parsley or a squeeze of lemon juice. Serve hot, paired with crusty bread or grilled cheese.