Begin by patting dry the chicken thighs and seasoning the tops with kosher salt. Set the chicken aside.

Melt 2 tablespoons of butter in a large Dutch oven over medium heat. Transfer the chicken thighs to the pot, salted side down, and then season the unsalted sides with kosher salt. Brown the chicken thighs on both sides. About 8 minutes each side. Season with black pepper after you turn the thighs to brown on the other side. Then transfer the chicken thighs to a cutting board and set aside. Leave the accumulated fat from the chicken in the pot.

Over medium heat, transfer the diced veggies to the Dutch oven. Sauté the veggies stirring occasionally just until they begin to sweat. About 3-4 minutes. Season the veggies with turmeric, dried oregano, and crushed red pepper flakes. Stir to coat the veggies in the seasoning and sauté for about 30 seconds. 

Then add the bone broth and the fresh herb bundle. Increase the heat to medium-high and bring to a boil. While you wait for that, chop the chicken thighs into bite-size pieces. 

Once boiling add the chopped chicken thighs back to the post. Stir, then add the egg noodles. Stir and cover the pot. Adjust the heat to keep a low boil/high simmer. Cook, covered for about 7-8 minutes, until the egg noodles are tender. 

Uncover and cut the heat. Fish out the fresh herb bundle and discard. Add the chopped cilantro to the soup and stir to incorporate. 

Taste the soup for seasoning and add more kosher salt and black pepper to taste. 

Ladle the soup into bowls and top each serving with a pinch of Sumac.