Chicken Noodle Soup
INGREDIENTS
- 1 large sweet onion, chopped
- 5 ribs celery, chopped
- 4 carrots, chopped
- 2 tablespoons olive oil
- 1/3 pound cremini mushrooms, chopped
- 1 whole chicken
- cold water, to cover
- 1 bunch thyme
- 1 tablespoon peppercorns
- 3 or 4 bay leaves
- salt, to taste
- 1 bunch parsley, chopped
- 1/2 pound egg noodles
DIRECTIONS
- Heat the olive oil in a stockpot over medium heat and add the onion, celery, carrots and mushrooms to the pot as you chop them. Continue to cook for 5-10 minutes or until vegetables are softened and slightly browned. Add the chicken to the pot and cover with cold water. Raise the heat to medium high and bring to a simmer. Add thyme, peppercorns, salt and bay leaves and simmer gently about 90 minutes or until the chicken is quite tender. Remove chicken to a large cutting board and pull the meat from the bones, returning the meat to the pot. Add the egg noodles, bring to a simmer and cook noodles to desired doneness. Taste and add more salt if necessary.