INGREDIENTS
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1 large yellow onion, peeled and diced
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3 stalks celery, diced
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3 carrots, peeled and diced
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1-3 garlic cloves, to taste
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1 1/2 pounds (about 6) chicken thighs, preferably bone-in
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1 bay leaf
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1-2 quarts chicken stock, store-bought or homemade
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1/2 pound noodles
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2 teaspoons vegetable oil
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1-3 teaspoons salt
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Equipment
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6-quart dutch oven or soup pot