Hearty Chicken Soup

1 Tbs vegetable oil
2 medium onions, diced
1 whole chicken (about 4 lbs), breast removed & split; remaining chicken cut into 2-inch pieces
Salt
1 large carrot, sliced
1 celery stalk, sliced
1/2 tsp dried thyme leaves
2 cups hearty egg noodles
Ground black pepper
1/4 cup minced fresh parsley leaves

Heat the oil in a large soup kettle. Add half the chopped onions and all chicken pieces (reserve breast). Saute 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.

Add 2 quarts water and also the whole chicken breast, 1 teaspoon salt and bay leaves. Bring to a simmer, then cover 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.

Return soup kettle to medium-high heat. Add remaining onion, along with carrot and celery. Saute 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 seasonings, adding salt, if necessary, and pepper, stir in parsley and serve.

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