• 1 whole chicken or carcass and pieces
• 2 quts. water - approximate
• 2 bay leaves
• 2 Tbsp vegetable oil
• 2 medium onions - diced
• 6 med carrots - peeled and cut into 1/4“ pieces
• 3 med celery ribs - cut into 1/4” pieces
• 1 tsp salt
• 1/4 tsp ground pepper
• 1/2 tsp dried thyme
• 12-16 oz. wide egg noodles
• 1/4 cup minced fresh parsley leaves

1. Cut chicken into 2“ pieces. Put into stock pot with water to just cover chicken, add bay leaves, cover and simmer for 45-60 min.
2. While chicken is simmering heat oil in large skillet. Add onion, carrots, celery. Saute until soft.
3. Remove chicken from stock pot, cool, pick meat from bones and skin. Cool broth and skim fat from top.
4. Add chicken and sauteed vegetables to broth. Add salt, pepper, and thyme. Simmer for 10 min.
5. Add noodles and cook for 5 min. Adjust seasoning. Stir in parsley.
6. Add additional water if required to thin soup.

Serves: 8-10      Total cook time: 1hr 15min
Source: 3/96 Cook's Illustrated hearty chicken noodle soup modified