Food
Hearty Chicken Noodle Soup
By Yankee Magazine|Oct 27 2007|
Ingredients
1 tablespoon vegetable oil
1 whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces
2 medium onions , cut into medium dice
2 quarts boiling water
Table salt
2 bay leaves
1 large carrot , peeled and sliced 1/4-inch thick
1 medium rib celery , sliced 1/4-inch thick
1/4 teaspoon dried thyme
2 cups egg noodles (3 ounces), preferably wide
1/4 cup minced fresh parsley leaves
Ground black pepper
Instructions
1. Heat oil in large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; saut
