OLD-FASHIONED CHICKEN NOODLE SOUP
INGREDIENTS
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STOCK
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1 tablespoon vegetable oil
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1 (4-pound) whole chicken, breast removed, split, and reserved; remaining chicken cut into 2-inch pieces
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1 onion, chopped
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8 cups boiling water
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2 teaspoons salt
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2 bay leaves
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SOUP
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2 tablespoons chicken fat, reserved from making stock, or vegetable oil
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1 onion, chopped
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1 large carrot, peeled and sliced 1?4 inch thick
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1 celery rib, sliced 1?4 inch thick
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1⁄4 teaspoon dried thyme
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3 ounces egg noodles
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1⁄4 cup minced fresh parsley
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Salt and pepper
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