CHICKEN NOODLE SOUP

By LindaW1955

Ingredients

• 1 large onion, medium dice
• 1 - 3.5 whole chicken
• 1 TBS vegetable oil
• 2 bay leaves
• 2 tsp salt
• 2 qts boiling water
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onions
• 1/2 tsp dried thyme
• 1/4 cup fresh chopped parsley
• 2 cups dried egg noodles

Preparation

Step 1

1. Cut chicken, reserving breasts. Remainder of chicken, hack into 2" pieces
2. Heat oil in dutch oven over medium high heat until shimmering. Add chicken (except breasts), cook 6-7" without stirring, until golden brown. Remove chicken from stock pot.
3. Add onion to pot, scrape brown bits, cook until onion is softened about 3-4 minutes. Add chicken chunks, turn heat to low, cover and sweat about 20"
4. Add 2 qts boiling water to pot. Slip in chicken breasts, bay leaves and salt. Simmer about 20" or until breasts reach 160 degrees. Remove breasts, set aside.
6. Strain broth, pressing on solids. Skim fat, reserving 2 TBS.
7. Add chicken fat to pot, when shimmering, add carrots, celery and onions and saute until onions translucent. Return broth and thyme to pot. Simmer 10-15". Shred chix breasts, discard skin, save juices.
Add shredded chix, juices and egg noodles , cook 8-10 minutes or until noodles tender. Stir in 1/4 cup fresh parsley. Serve.