Hearty Chicken Noodle Soup

Name: Hearty Chicken Noodle Soup
Yield: Serves 6 to 8 (Makes about 3 quarts)
Ingredients: 1 tablespoon, vegetable oil; 1 , whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces; 2 , medium onions, cut into medium dice; 2 quarts, boiling water; 2 teaspoon, table salt; 2 , bay leaves; 1 , large carrot, peeled and sliced 1/4-inch thick; 1 medium rib, celery, sliced 1/4-inch thick; 1/4 teaspoon, dried thyme; 2 cups, egg noodles (3 ounces), preferably wide; 1/4 cup, minced fresh parsley leaves

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Appears in Cook's Illustrated March/April 1996, America's Test Kitchen TV

SERVES6 to 8 (Makes about 3 quarts)

TIME2 hours

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WHY THIS RECIPE WORKS

For a full-flavored chicken soup recipe that could be made in less than 90 minutes, we borrowed an idea from an Edna Lewis recipe, beginning by sautéing a chicken, minus the breast (which we used later as meat for the soup), hacked into sma...

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