Prepare the vegetables and chicken. Place the diced carrots, celery, and onion into the bottom of your slow cooker. Sprinkle the minced garlic over the top. Lay the chicken thighs in a single layer on top of the vegetables. The chicken will look pale and raw at this stage, but do not worry — it will become wonderfully tender during cooking.

Add the flavour base. Spoon the tomato paste over the chicken, then sprinkle the dried thyme, rosemary, salt, and pepper evenly over everything. Tuck the bay leaf into the side of the pot. This is the moment when the aroma of the dried herbs becomes earthy and slightly floral as you work.

Pour in the stock. Slowly pour the chicken stock around the chicken thighs, being careful not to wash the seasonings off the top of the meat. The liquid should just about cover the chicken and vegetables. You will hear a soft sloshing sound as the stock settles.

Cook on low or high. Place the lid on securely and set your slow cooker to low for 6 to 8 hours or high for 3 to 4 hours. After about 2 hours on high, the kitchen will begin to smell deeply savoury, with the tomato paste adding a gentle sweetness to the air.

Shred the chicken. Once the cooking time is up, use tongs to lift the chicken thighs onto a cutting board. The meat should be so tender that it falls apart at the slightest touch — you will feel it flake easily under a fork. Use two forks to shred the chicken into bite-sized pieces. The texture will be moist and stringy, not dry at all.

Cook the noodles. Return the shredded chicken to the slow cooker. Increase the heat to high if you have been using low. Stir in the dried egg noodles, pushing them down into the hot liquid so they are fully submerged. Cover and cook for 20 to 25 minutes. You will know the noodles are ready when they become soft and slightly translucent, and the broth starts to look a little cloudier from the starch.

Finish and serve. Remove the bay leaf and discard it. Taste the broth — it should be rich and savoury, with the herbs singing through. Adjust salt and pepper if needed. Ladle the soup into bowls and scatter fresh parsley on top. The steam rising from the bowl will carry the scent of thyme and rosemary, promising a soothing meal.