BEST-EVER CHICKEN NOODLE SOUP

By Clarabell

7 points/1 1/2 c serving

Ingredients

• 1 t canola oil
• 2 leeks (white and light green parts only), cleaned and thinly sliced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 parsnip, peeled and diced
• 1 bay leaf
• 1 t chopped fresh thyme
• 2 (7-oz) skinless bone-in chicken thighs
• 4 c Ultimate Chicken Stock
• 1 c whole-wheat egg noodles

Preparation

Step 1

1. Heat oil in large Dutch oven over medium heat. Add leeks and cook, covered, stirring, until tender, 5 minutes. Stir in carrots, celery, parsnip, bay leaf and thyme, chicken and stock, bring to boil. Reduce heat and simmer, covered, until chicken is cooked through and veggies are tender, 25-30 minutes

2. Meanwhile, cook noodles according to package directions. Drain in colander; rinse under cold running water. Drain and set aside.

3. Transfer chicken from soup to plate; cover soup and keep warm. When cool enough to handle, separate chicken meat from bones and shred with fork; discard bones. Stir chicken and noodles into soup