Chicken Noodle Soup

Name: Chicken Noodle Soup
Yield: Serves 8 to 10
Ingredients: 12 , bone-in, skin-on chicken thighs (about 4 pounds); , Salt and pepper; 1 tablespoon, vegetable oil; 1 , medium onion, chopped; 3 quarts, water; 2 , bay leaves; 2 large, boneless, skinless chicken breasts (about 1 pound); 1 tablespoon, vegetable oil; 1 , medium onion, chopped fine; 1 , carrot, sliced thin; 1 rib, celery, halved lengthwise, then sliced thin; 2 teaspoons, minced fresh thyme leaves; 6 ounces, wide egg noodles; 1/4 cup, minced fresh parsley leaves; , Salt and pepper

Main Courses
Pasta
Chicken
Soups
Cook's Extras

Appears in Cook's Country April/May 2006

Chicken noodle soup may cure the common cold, but that doesn't mean it always tastes particularly good. How do you make perfect chicken noodle soup?

SERVES 8 to 10

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