2 tablespoons minced fresh thyme or 2 teaspoons dried
12 ounces wide egg noodles
Bring chicken broth and water to a boil in large pot over medium-high heat. Add chicken thighs; cover and simmer until chicken is cooked through, about 30 minutes. Transfer chicken to a bowl and let cool. Remove skin and bones; dice meat.
Return broth mixture to a boil. Add vegetables, parsley and thyme. Simmer until vegetables are tender, about 15 minutes. Add diced chicken. Season with salt and pepper. Add egg noodles and boil until just tender, about 10 minutes.