Chicken Noodle Soup

INGREDIENTS:

1 tablespoon vegetable oil
2 medium yellow onions, cut into medium dice
1 whole chicken, about 4 pounds, breast removed
and split; remaining chicken cut into 2-inch pieces
Kosher salt
2 bay leaves
1 large carrot, peeled and sliced 1/4 inch thick
1 celery stalk, sliced 1/4 inch thick
1/2 teaspoon dried thyme
2 cups (3 ounces) hearty egg noodles
2 teaspoons of minced garlic or garlic poder
2 teaspoons poultry seasoning
Freshly ground black pepper
1/4 cup minced freshly parsley leaves

DIRECTIONS:

Heat oil over medium-high heat in a large soup kettle.
Add half of chopped onions and all
chicken pieces (reserve breast).
Sauté until chicken is no longer pink, 5 to 7 minutes.
Reduce heat to low, cover and simmer until chicken
releases its juices, about 20 minutes. Increase heat
to high; add 2 quarts water (already boiling if you are
in a hurry) along with the whole chicken breast,
1 teaspoon salt, and bay leaves. Bring to a simmer,
then cover, reduce heat to low and barely simmer
until chicken breast is cooked and broth is rich
and flavorful, 20 minutes longer.
Remove chicken breast from kettle; set aside.
When cool enough to handle, remove skin from breast,
then remove meat from bones and shred into bite-size
pieces; discard skin and bones. Strain broth into a
large bowl and discard any remaining chicken pieces
and bones. Skim fat from broth and reserve 2 tablespoons.
(Broth and meat can be covered and refrigerated for up to 2 days.)
Return soup kettle to medium-high heat.
Add reserved chicken fat. Add remaining onion,
along with carrot and celery. Sauté until softened,
about 5 minutes. Add thyme, broth and shredded chicken.
Simmer until vegetables are tender and flavors meld,
10 to 15 minutes. Add noodles and cook until just tender,
about 5 minutes. Adjust seasoning, adding salt, and pepper,garlic,poultry seasoning,stir in parsley and serve.

ENJOY!! Optional Soda on the side LOL