Chicken Noodle Soup

Ingredients

Directions

1. Pat chicken dry and sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
2. Heat oil in dutch oven over medium high heat.
3. Cook chicken until well browned all over.
4. Add broth, onion, carrot, celery, thyme, bay leaf, and 1/4 tsp salt. Scrape up browned bits.
5. Simmer until breasts register 160° or thighs register 175°.
6. Remove from heat. Discard thyme and bay leaf.
7. Transfer chicken to plate and let cool slightly.
8. Shred chicken using two forks into bite sized pieces. Discard skin and bones.
9. Return soup to boil over medium-high heat and add pasta.
10. Cook, uncovered, until pasta is tender, stirring often.
11. Add chicken and parsley.
12. Season with salt and pepper. Serve.

Notes:

• - Use dry thyme.
• - Can easily use two carrots and two celery stalks.
• - Leave skin and bones on chicken when browning.
• - Easily doubled or tripled.