In my opinion, the simpler the flavors, the better the chicken noodle soup. To make this soup you will need: 1 1/2 Lbs of Boneless Skinless Chicken thighs (for lighter version use boneless chicken breast), 3 diced Carrots, 5 Pearl Onions sliced thin, 2 very small ribs of peeled diced celery, 1 C. very small dried Pasta, I used stars.
Preheat large (8qt) pot over medium heat. Add 1 Tbl oil. While heating, rinse thighs in cool water and place on clean plate. Season with S&P. Add chicken to pot, seasoned side down. Season the other side. Let cook for about 4 minutes on the first side and 3 minutes on the other. You really don't want to carmelize the outside but are more locking in the flavor and moisture. Remove chicken from pot and place on a clean plate.
Some bits will remain in the pot and that's ok for both flavor and a bit of color. Add vegetables and saute for about 3-4 minutes.
Add chicken back to pot and add 6 cups of cool water.
Season with S&P and ground sage and poultry seasoning to taste.