Ingredients
1 tablespoon vegetable oil
2 medium onions, cut into medium dice
1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2-inch pieces
Salt
1 large carrot, peeled and sliced 1/4-inch thick
1 celery stalk, sliced 1/4-inch thick
1/2 teaspoon dried thyme leaves
2 cups (3 ounces) hearty egg noodles
Ground black pepper
1/4 cup minced fresh parsley leaves

Instructions
Heat oil over medium-high heat in a large soup kettle. Add half of chopped onions and all chicken pieces (reserve breast). Saute until chicken is no longer pink, 5 to 7 minutes. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay leaves. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer.

Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones. Skim fat from broth and reserve 2 tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.)

Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onion, along with carrot and celery, Saute until softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve.

Yield: about 3 quarts; 6 to 8 servings

Credits
From: The Perfect Recipe by Pam Anderson (Houghton Mifflin)

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