From the kitchen of Stephanie O.
1. 4 boneless skinless chicken thighs, trimmed of all fat (about 1 pound total)
2. 1/4 teaspoon kosher salt
3. 1 teaspoon olive oil
4. 1/2 cup onion, diced
5. 1/2 cup celery, diced
6. 1/2 cup carrots, peeled and sliced
7. 3 cloves garlic, minced
8. 4 cups low-sodium chicken broth
9. 2 dry bay leaves
10. black pepper, to taste
11. 1 cup egg noodles, (1 1/2 oz)
12. parsley, optional for garnish
1. Season the chicken with salt.
2. Heat a large pot or Dutch oven over medium high heat.
3. Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.
4. Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper.
5. Bring to a boil over high heat, then cover and reduce to a simmer. Cook until the chicken shreds easily with a fork, about 35 minutes.
6. Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook according to the package directions.
7. Garnish with parsley and serve.
