Charlotte'S Chicken Soup - cooking recipe

Ingredients

1 chicken, cut into 8 to 10 pieces (remove skin, leave bone)
8 c. chicken broth
3 large garlic cloves, chopped
1/2 c. chopped onions
2 Tbsp. fresh thyme or 2 tsp. dried thyme
2 carrots, peeled and thinly sliced
2 celery stalks, sliced
8 oz. dried wide egg noodles or 1 c. uncooked long grain rice
1/2 c. finely chopped fresh parsley

Preparation

Pat chicken parts dry. Season with salt and pepper. Brown chicken in heavy Dutch oven with 1 teaspoon canola oil over medium-high heat for about 6 to 8 minutes, turning once. Add chicken broth and bring to a boil. Reduce heat, cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken. Debone and cut into bite size pieces. Spoon fat off broth. Return broth to simmer. Add onion, carrots, celery and thyme. Simmer until vegetables are softened, about 8 minutes. (Can be prepared one day ahead, but be sure to store broth and meat separately in fridge.) Stir in noodles, parsley and chicken. Simmer until noodles are tender, about 5 minutes. If using rice, simmer until rice is done. Season soup to taste with salt and pepper.