INGREDIENTS
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2 tablespoons unsalted butter
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1 bone-in, skin-on chicken breast or 2 cups cooked chicken, shredded
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6 cups stock, chicken or vegetable
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1 tablespoon olive oil
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1 onion, diced
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1 medium-sized carrot, diced
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1 celery stick, diced
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1/2 leek, cleaned and diced
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2 garlic cloves, minced
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1 bay leaf
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1/2 teaspoon thyme
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3 cups dried egg noodles
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1/2 cup fresh parsley, stems removed
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Salt and pepper, to taste