Ah, the eternal question of which chicken pieces to use. Chicken breasts and chicken thighs are different parts of the chicken that come with their own advantages. In the recipe above, we recommend chicken breasts because of the texture that they add to the soup.
Chicken breasts don’t tenderize as much as chicken thighs, which to me is a plus in this soup. Instead of strands of chicken that disintegrate immediately, it provides a bit more bite, and hence a textural contrast to the noodles.
Of course, using chicken thighs does have its advantages. Darker meat becomes tender and soft, and maybe that’s what you’re looking for. They are also often more flavorful, which is always a plus. This is one of those things that depends a lot on personal preference.