Chicken Noodle Soup

Classic chicken noodle soup is a comfort food suitable for any time of the year, but especially during cold winter months and when you are ill. There is a reason why it is called Jewish penicillin!

 Ingredients:
2 Tablespoons vegetable oil
2 medium onions, chopped
(6- to 7-pound) chicken, sliced into strips
2 quarts chicken Stock
1 quart cold water, or as needed
4 sprigs of fresh parsley
3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
2 cups egg noodles

Method:
Heat the oil in a pot over medium heat. Add the onions stirring soft.
Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches.
Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf.
Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes.
Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot.