Dutch Oven Chicken Noodle Soup

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3 1/2 to 4 pounds bone-in skin-on chicken thighs
Salt and pepper to taste
1 Large yellow onion diced
3 carrots peeled and sliced
3 celery stalks sliced
6 cloves garlic finely diced
2 Tsp dried thyme leaves
2 Tsp dried basil
1 Tsp black pepper
1/2 Tsp cayenne pepper
2 Bay leaves
8 Cups low sodium chicken broth
1/4 Cup chopped parsley
6 Oz wide egg noodles

Season the chicken thighs with salt and pepper. Arrange the chicken in the bottom of a well oiled 12 inch deep Dutch oven.

Add the onion, carrots, celery, garlic, thyme, basil, black pepper, cayenne pepper, bay leaves and chicken broth.

Bake for 90 minutes using 9 coals beneath and 18 coals on top. Swap out the coals after 45 minutes.
After 90 minutes, lift the lid. Remove the chicken. Add the parsley and egg noodles. Swap out the coals one last time.

Shred the chicken using a pair of forks. Separate and discard the skin and the bones. Return the chicken meat to the pot. Bake for an additional 30 minutes until the noodles are tender. Serve and enjoy.