Uncle Bill'S Chicken Soup - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons butter
1 large onion, coarsely chopped
1 large leek, cleaned and chopped, use white part only
1 large carrot, peeled and sliced
1 large celery rib, chopped
4 garlic cloves, finely chopped
30 fluid ounces chicken broth
2 1/2 cups water
1 large bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
12 ounces boneless skinless chicken breasts
1 cup diced mushroom
2 cups uncooked noodles (Ramon noodles are okay)
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
Add chicken broth, water, bay leaf, thyme and rosemary.
Bring to boil.
Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
Add noodles and bring soup to boil.
Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
Remove bay leaf and discard.
Stir in parsley, salt and pepper.
Adjust seasonings to taste.
Serve soup hot.
Refrigerate any unused portions.
NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.