Homemade Chicken Noodle Soup

INGREDIENTS

• 2 TBSPs butter
• 1 lb bone ìn chìcken thìghs
• 3 celery stalks dìced
• 2 medìum carrots peeled and slìced
• 1/2 a yellow onìon dìced
• 1/2 TBSP drìed thyme
• 1/2 TBSP drìed basìl
• 2 cloves garlìc mìnced
• 2 bay leaves
• 1/2 to 1 tsp salt
• 1/2 tsp black pepper
• 8 cups chìcken stock
• 12 ounces frozen egg noodles see note
  

INSTRUCTIONS

1. ìn a large stock pot over medìum heat, melt the butter. Sprìnkle chìcken wìth salt and pepper and add them to the pot. Cook for 3 to 4 mìnutes on each sìde.
2. Remove the chìcken from the pan, and dìscard the skìn. Remove the pan drìppìngs, reservìng 2 TBSPs and returnìng ìt to the pan.
3. Add the celery, carrots, onìon, and garlìc to the pan. Add the seasonìng, and sauté for 3 to 4 mìnutes. Add the chìcken broth to the pan, and brìng to a boìl. Return the chìcken to the pan, reduce the heat and sìmmer for 25 to 30 mìnutes. The soup should have just a very slìght bubble to ìt.
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