Turn the heat on the pot to high and bring to a boil. Cover and reduce the heat to low. Simmer for at least 1 hour 30 minutes or until the chicken is completely cooked.

Using tongs, carefully transfer the chicken to a large bowl and cool for 10-15 minutes.

Turn the heat on the pot to medium-high. Allow the broth to simmer rapidly, uncovered, for 30 minutes, reducing it to 10 cups total. It will deepen in color and flavor. Adjust the heat as needed to keep the broth from reducing too much.

Carefully strain the broth through a sieve into a large bowl. Discard the spent herbs and vegetables. Wipe out the pot and return it to the stove.

Pick the meat from the chicken, saving the carcass and skin for stock if you like. Shred the meat with your fingers or dice it into cubes if preferred. Set aside.

Heat 1 tablespoon extra virgin olive oil in the pot over medium heat. Add the onion, celery, and carrots. Sauté for 5–7 minutes. Add the garlic and 2 teaspoons dry thyme. Sauté for 1 minute until fragrant.

Pour in all but 1 cup of the homemade broth and add the cooked chicken. Bring to a boil. Reduce the heat to low. Cover and simmer for 30–40 minutes or until the vegetables are fork-tender. Taste and adjust the seasonings to your preference. Be mindful not to add too much salt during this step, as you’ll finish the soup with the condensed cream of chicken soup.

Whisk the cream of condensed chicken soup with the 1 cup reserved broth until smooth. Set aside.

Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package directions. Drain and rinse.

Add the cooked noodles and condensed soup mixture to the soup. Add the finely chopped herbs. Turn off the heat and let stand for 10 minutes. Taste and adjust the seasonings to your preference.

Ladle the soup into bowls. Garnish with black pepper and enjoy!