Heat a Dutch oven over medium-high heat. Add oil or chicken fat.
When the oil is hot, add onion, carrots, and celery. Cook until softened, 3-5 minutes, stirring occasionally.
Add chicken stock and thyme and bring it to a boil. Reduce heat to medium and simmer for 5-10 minutes, or until the vegetables are tender.
Add chicken, noodles and bok choy, if using. Cook until noodles are cooked 4-8 minutes.
Salt and pepper to taste. Stir in parsley and serve.
Note 1: Chicken fat skimmed from the top of homemade chicken stock adds great flavor to the soup. But any cooking oil will work fine.Note 2: Since this is super quick soup, it’s essential to use flavorful high-quality chicken stock. My homemade chicken stock is ideal for this recipe.Note 3: Whenever you end up with parmesan rind, collect them in a ziplock bag in the freezer. It adds amazing flavor to soups!!Note 4: Leftover rotisserie chicken or shredded chicken breast is a great time-saver. But you can still use raw chicken breast for this soup. If using raw chicken breast, chop it into bite-size pieces and sauté with vegetables.Note 5: Any kind of noodles works for this recipe. My favorite go-to’s are: egg noodles, Asian-style fresh or dry noodles, or even regular pasta would work too. For example, ditalini pasta makes it super fun to eat for little kids!