Chicken Noodle Soup

By: Marge Perry & David Bonom


2 tablespoons of olive oil
2 medium of onions chopped
2 medium of carrots cut into 1/2-inch slices
2 celery ribs cut into 1/2-inch slices
1 medium of parsnip cut into 1/2-inch slices
8 cups of low sodium chicken broth
1 split of chicken breast about 1 pound
1 pound of chicken thighs
8 sprigs of parsley
3 sprigs of thyme
2 bay leaves
4 ounces of medium egg noodles
1 teaspoon of salt
1/4 teaspoon of ground black pepper


  1. Heat the oil in a 5-quart saucepan over medium. Add the onion, carrots, celery and parsnip; cook, stirring occasionally, until vegetables are softened, about 9 to 10 minutes.
  2. Increase the heat to medium-high and stir in the broth, chicken, parsley, thyme and bay leaves. Bring to a boil, reduce the heat to medium-low, cover, and simmer 30 minutes.
  3. Remove the chicken and transfer to cutting board; let cool 10 minutes. Skim any fat from the surface of the soup and discard.
  4. Stir in the egg noodles, cover and return to a simmer. Cook until the noodles are tender, about 10 minutes.
  5. Meanwhile, remove the chicken from bones and with two forks or your fingers shred it. Stir the chicken, salt and pepper into soup and cook until heated through, about 2 minutes.