Chicken Noodle Soup

🥘 Ingredients

• yellow onion 1 large
• carrots 3 medium
• celery 3 ribs
• unsalted butter 2 Tbs
• chicken stock 10 cups
• bone-in chicken thighs 1 ½ lb
• bay leaf 1
• wide egg noodles 6 oz
• water 4 qt
• kosher salt 2 tsp
• flat-leaf parsley ¼ cup
• black pepper ½ tsp

1. 1

   Sweat yellow onion , carrots , and celery in unsalted butter over medium heat for 8 min .
2. 2

   Simmer @&( timer for 30 min with chicken stock , bone-in chicken thighs , and bay leaf , then lift out the chicken, shred the meat off the bones, and return it to the pot.
3. 3

   Boil wide egg noodles in water until just tender, 7 min , then drain.
4. 4

   Stir @&( timer into @&( timer with kosher salt , flat-leaf parsley , and black pepper .