Description

Chicken noodle soup has always been a great soup to eat whether you are under the weather or feeling just fine. It makes for a comforting and satisfying meal.

Ingredients

• 1 T. olive oil
• 2 bone-in, skin-on chicken breasts
• 1 large yellow onion, diced
• 3 large carrots, peeled, cut in half lengthwise and sliced ¼-inch thick
• 3 celery stalks, sliced ¼-inch thick
• 2 qt. low-sodium chicken broth/stock
• 1 bay leaf
• several thyme sprigs, tied together for easy removal
• 2 t. salt
• ½ t. black pepper
• 8 oz. egg noodles
• 2 T. chopped fresh flat-leaf parsley

Steps

1. Wash chicken, pat dry with paper towels, then season both sides with salt and pepper.
2. Wash carrots and celery; peel carrots, cut off ends and discard, then slice in half lengthwise, slice again 1/4 inch thick. Cut ends off of celery, then cut 1/4 inch thick. Peel onion and dice.
3. Heat olive oil in a medium stock pot over medium-high heat.