Thick Brush Stroke

Homemade Chicken Noodle Soup

1. In a large Dutch oven or a heavy-bottomed pot, heat the olive oil over medium-high heat. 2. Once hot, add the carrots, celery, and onion and sauté for five minutes. Add the garlic, parsley, salt, thyme, and black pepper and sauté for another two minutes.

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3. Place the bay leaves and chicken thighs atop the sautéed vegetables then add four cups of chicken broth. If the chicken thighs are not submerged, add just enough chicken broth to cover them. Bring to a boil, then reduce heat to medium and simmer. After 20-minutes, transfer the chicken to a flat surface.

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4. Add the remaining chicken broth to the pot and bring it to a boil. Once boiling, add the noodles, reduce heat to medium-high, and cook for 20-minutes. 5. Meanwhile, shred the chicken thighs using two forks then transfer it back to the pot. 6. Remove the bay leaves, add salt and pepper to taste, and serve warm.

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6. Remove the bay leaves, add salt and pepper to taste, and serve warm.

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"I made this and it was AMAZING. So simple!!! The entire family loved it! We ate the leftovers the next night because it was so good!"

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