Classic Chicken Noodle Soup

Steps

1. Melt 2 tablespoons of butter or chicken fat over medium heat in a large soup pot.
2. Add the onions, carrots, and celery to the melted fat. Cook down until softened.
3. Stir in the minced garlic, bay leaves, and fresh thyme (or dried).
4. Pour in the broth and bring to a simmer.
5. Gently poach the chicken in the simmering broth for about 20 minutes, or until cooked through.
6. Remove the cooked chicken from the pot. Once cooled slightly, use two forks to pull it into large shreds.
7. If using leftover or rotisserie chicken, skip this poaching step and proceed directly to shredding.
8. Add the egg noodles (or preferred pasta) to the simmering broth.
9. Cook the noodles according to package directions, keeping the soup at a gentle simmer.
10. Once the noodles are cooked through, remove the bay leaves and thyme from the pot.
11. Slide in the shredded chicken back into the soup.
12. Garnish with fresh chopped parsley or add lemon slices, fish sauce, chili sauce, or hot sauce to taste.