Chicken Noodle Soup

Ingredients

• •1 tbsp olive oil
• •1 onion, diced
• •2 carrots, sliced
• •2 celery stalks, sliced
• •2 cloves garlic, minced
• •8 cups chicken broth
• •2 bone-in, skin-on chicken thighs
• •1 bay leaf
• •2 sprigs fresh thyme
• •2 cups egg noodles
• •2 tbsp chopped fresh parsley
• •Salt to taste
• •Pepper to taste

Steps

1. 1.Heat olive oil in a large pot and sauté onion, carrots, celery, and garlic until softened.
2. 2.Add the chicken broth, chicken thighs, bay leaf, and thyme; bring to a boil, then reduce to a simmer.
3. 3.Cook until the chicken is cooked through and the broth has taken on more flavor, about 25 minutes, then remove the chicken, discard the skin and bones, and shred the meat - simmering bone-in chicken directly in the broth is what builds deeper flavor than poaching boneless breasts alone.
4. 4.Return the shredded chicken to the pot, discard the bay leaf and thyme sprigs, and add the egg noodles.
5. 5.Simmer until the noodles are tender, then stir in the parsley and season with salt and pepper.