Chicken Noodle Soup

Season the chicken with the salt and pepper. Heat the oil in a Dutch oven or large soup pot over medium-high heat until shimmering. Place the chicken in the pot, skin-side down, and cook until browned, 4 to 5 minutes. Flip the chicken and cook 4 minutes more.

Add the broth, onion, carrots, celery, thyme sprigs, and bay leaf, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a boil, cover, and reduce the heat to low. Simmer until the chicken is cooked through (15 to 17 minutes for breasts and about 20 minutes for thighs).

Discard the thyme sprigs and bay leaf. Using tongs, remove the chicken from the soup and transfer to a cutting board. Using 2 forks, shred the chicken into bite-size pieces; discard the skin and bones.

Return the soup to a boil over medium-high heat and add the noodles. Cook, uncovered, until the noodles are al dente (check the package instructions for timing, and keep in mind that the noodles will continue to cook for a few minutes while you warm the chicken). Add the shredded chicken and cook over medium heat until chicken is warmed through, a few minutes. Season the soup with salt and pepper to taste (I usually add about ¼ teaspoon more salt, but it depends on the saltiness of the chicken broth you used). Stir in the dill and serve.