Sunday, January 3, 2010

Chicken Noodle Soup

12 cups of chicken broth (homemade or canned)
4 cups water
4 or 5 lbs chicken thighs with skin and bones
1 3/4 c. diced celery
1 1/2 c. diced onions
1 c. diced carrots
2 tablespoons chopped fresh parsley
2 tablespoons minced fresh thyme or 2 teaspoons dried
12 ounces wide egg noodles

Bring chicken broth and water to a boil in large pot over medium-high heat.  Add chicken thighs; cover and simmer until chicken is cooked through, about 30 minutes.  Transfer chicken to a bowl and let cool.  Remove skin and bones; dice meat.

Return broth mixture to a boil.  Add vegetables, parsley and thyme.  Simmer until vegetables are tender, about 15 minutes.  Add diced chicken.  Season with salt and pepper.  Add egg noodles and boil until just tender, about 10 minutes.