Chicken Noodle Soup

2 Tbs vegetable oil
2 medium onions, chopped
3 medium carrots, chopped
3 celery stalks, chopped
1 whole 6 lbs chicken
2 qts chicken broth
1 qt cold water
4 sprigs fresh parsley
3 sprigs fresh thyme OR 1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 cups egg noodles
Chopped fresh parsley, for garnish

Heat the oil in a brothpot. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.

Cut the chicken into 8 pieces. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by about 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf.

Simmer, uncovered, until the chicken is very tender, about 2 hours.

Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup.

Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot.

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