2 large white onions
clove of garlic
baby carrots
4 ribs of celery
8 cups chicken stock
1 lb of chicken thighs
2 cups cooked egg noodles
3 bay leaves
1 teaspoon dill
1 teaspoon thyme
salt & pepper to taste
Brown chopped onion, garlic & carrot in a teaspoon of butter & a little EVOO for 5 minutes.
Add chicken stock, celery, chicken, bay leaf & spices to pot. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover and simmer for 1 hour. Add cooked noodles at the end.
