With tender pieces of chicken and a rich broth, this soup will take the chill out of any cold winter day.
Add the oil and preheat the pot to 400°F/200°C (medium-high).
Season the chicken thighs with kosher salt and black pepper. Once the pot is preheated, carefully place the chicken thighs in the pot. Sear on the first side for 4 minutes, until golden brown.
Using a pair of tongs, carefully flip each chicken thigh and continue searing for 2 minutes. Once finished, transfer the thighs to a paper towel lined sheet tray or plate.
Reduce the heat to 325°F/160°C (medium) and cook the carrots and onions for 4 minutes, until softened, stirring frequently.
Reduce the heat to 300°F/150°C (medium-low) and cook all of the vegetables for 6 minutes, until softened, stirring occasionally.
Add the stock and cover the pot with a tight fitting lid. Reduce the temperature to 225°F/110°C and bring the soup to a simmer for 5 to 7 minutes.
Dice the seared chicken thighs into small pieces and set aside. NOTE: the chicken will finish cooking latter.
Add the noodles and diced chicken and continue cooking the soup for 10 minutes or until the noodles and chicken are cooked all the way through.
Remove the pot from the heat and stir in the chives, parsley, and spinach. Season to taste.
Ladle the soup into bowls and serve immediately.
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