Old-Fashioned Chicken Noodle Soup

  • 1 1/2 pounds bone-in, skin-on chicken thighs, trimmed
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 3 carrots, peeled and chopped medium
  • 2 celery ribs, chopped medium
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
  • 1/8 teaspoon red pepper flakes
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 (12-ounce) bone-in, skin-on split chicken breast, trimmed
  • 1 1/2 ounces wide egg noodles (about 1 cup)
  • 1/2 cup frozen peas
  • 2 tablespoons minced fresh parsley
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