Our Best Chicken Noodle Soup

inspiredtaste.net

Laurel Givens

2 tablespoons butter, chicken fat or olive oil

1 large onion, chopped

2 large carrots, chopped

2 stalks celery, chopped (optional)

Heaped tablespoon minced garlic (4 cloves)

2 bay leaves

3 sprigs fresh thyme or use ½ teaspoon dried thyme

1 pound skinless, boneless chicken thighs (4 or 5 thighs) ( or 2 to 3 C chopped leftover chicken)

8 cups chicken stock or broth, low sodium or use homemade stock

5 ounces egg noodles (or pasta of choice)

Salt and pepper, to taste

¼ cup fresh parsley, finely chopped

Water or more stock, as needed

Note: Ingredients may have been altered from the original.

Directions at inspiredtaste.net

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