chicken soup

Ingredients

• 6 cups chicken broth
• 1.5 lbs bone-in chicken pieces (thighs or drumsticks)
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 cup egg noodles
• 1/4 cup chopped fresh parsley

Instructions

1. In a large pot or Dutch oven, bring chicken broth to a boil.
2. Add chicken pieces, onion, carrots, and celery. Reduce heat to a simmer.
3. Cover and simmer for 30-45 minutes, or until chicken is cooked through.
4. Remove chicken pieces from the pot and set aside to cool slightly.
5. Shred the chicken, discarding the skin and bones.
6. Return shredded chicken to the pot.
7. Add egg noodles and cook according to package directions (usually 8-10 minutes).
8. Add thyme and bay leaf. Simmer for 5 minutes.
9. Remove bay leaf before serving.
10. Stir in fresh parsley just before serving.

Notes

• For a richer flavor, use homemade chicken broth.
• To remove the fat from the broth, skim the surface with a spoon after simmering.
• Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze in portion sizes for easy reheating. Cool completely before freezing.