Chicken Noodle Soup

CHICKEN NOODLE SOUP

With cold and flu season upon us, I think we could all benefit from a bowl or two of homemade Chicken Noodle Soup. And today, I'm going to share with you my simple version for this healthy dish.

Serves 6 to 8

1	4 to 6 pound whole chicken, giblets removed, rinsed and patted dry
3	quarts low-sodium chicken stock
4	sprigs fresh thyme
2	bay leaves
2	tablespoons olive oil
1	medium yellow onion, peeled and chopped
4	medium carrots, peeled and cut into ¼-inch rounds
4	ribs celery, sliced
6	cloves garlic, peeled and minced
12	ounces egg noodles
	Kosher salt and freshly ground black pepper
¼	cup fresh flat-leaf parsley, coarsely chopped
¼	cup fresh dill, coarsely chopped

1. Place the chicken in a large stockpot and add enough chicken stock to cover. Toss in the thyme and bay leaves, and set over medium-high heat. Bring to a boil, then reduce the heat to low and simmer until the chicken is cooked and the stock is flavorful, 40 to 50 minutes.

2. Remove from the heat and discard the thyme and bay leaves. Carefully lift the chicken from the stock and set aside to cool slightly. Separate the chicken meat from the bones (discarding the bones and skin), and shred the meat. Set the meat and chicken stock aside.

3. In a large stockpot, warm the olive oil over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, until the onions are translucent, 5 to 8 minutes. Stir in the garlic and cook an additional minute. Pour in the reserved chicken stock and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, 5 to 10 minutes.

4. Meanwhile, following the package instructions, cook the egg noodles in a pot of boiling salted water until tender. Drain the pasta and add to the stockpot, along with the reserved chicken meat, parsley, and dill. Season the soup to taste with salt and pepper and serve.