- 1
Pat chicken dry with paper towels and season with salt and pepper. Heat oil in medium saucepan over medium-high heat until just smoking. Brown chicken, skin side down, until golden, about 6 minutes; transfer to plate. Pour off all but 1 tablespoon fat from saucepan.
Timer: 6m - 2
Add onion, celery, and carrot to fat left in saucepan and cook over medium heat until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits.
Timer: 5m - 3
Add browned chicken with any accumulated juices and bay leaf. Bring to simmer and cook until chicken registers 160 degrees, 20 to 22 minutes, flipping chicken halfway through cooking. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks, discarding skin and bones.
Timer: 22m - 4
Discard bay leaf. Return soup to simmer; stir in shredded chicken and let soup heat through, about 2 minutes. See package directions. Stir in shredded chicken and let soup heat through, about 2 minutes. Season with salt and pepper to taste. Serve.
Timer: 2m