Heat vegetable oil in a large pot over medium-high heat for about 2 minutes until shimmering.

Season chicken pieces with kosher salt, then place skin side down in the pot. Brown for about 5 minutes until golden, then flip to brown the other side for an additional 5 minutes.

Pour in the low-sodium chicken stock and cold water, scraping the bottom of the pot to incorporate all delicious bits. Add thyme sprigs and bay leaf.

Bring the mixture to a gentle simmer and cook until the chicken is fully cooked, about 40 minutes for dark meat.

Remove the chicken to a cutting board, allow to cool, then shred into bite-sized pieces, discarding skin and bones.

Remove bay leaf and thyme sprigs from the broth. Add chopped onion, celery, and carrot, simmering for about 5 minutes until tender.

Add wide egg noodles to the pot and cook for an additional 5 minutes or until tender.

Return shredded chicken to the pot, sprinkle with black pepper, and adjust salt if needed, stirring gently to combine.

Ladle the soup into bowls, garnishing with chopped parsley before serving.