A warm, flavorful, and hearty chicken noodle soup!
2 cups egg noodles
1/2 cup celery, chopped
1/2 carrots, chopped
1/4 cup shallots
2 breasts + 1 thigh, chicken
1 bunch of thyme
4 cups chicken stock (or 2 cups stock, 2 cups broth)
Salt + Pepper to taste
1. Combine chicken broth and stock in a large pot. Add chicken and thyme and simmer on low-medium heat for 2 hours.
2. Chop carrots, celery, and shallots; set aside.
3. Remove chicken from pot so ligaments and bones can be discarded. Return chicken to pot, add vegetables, season with salt & pepper to taste and continue to cook on low-medium heat until vegetables are tender (about 20 minutes).
4. Turn stove to medium-high heat, add egg noodles and cook until noodles are al dente (about 3 minutes-egg noodles cook fast).
Let your soup cook slow and low. You'll want your chicken to fall off the bone!