Old Fashioned Chicken Noodle Soup

8 cups Homemade Chicken Stock, or low-sodium chicken broth
2 skinless, bone-in chicken thighs
1 skinless, bone-in chicken breast half
2 cups sliced carrot
2 cups sliced celery
1 cup chopped onion
4 fresh thyme sprigs
1 bay leaf
3/4-1 pound uncooked medium thick egg noodles
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

1. In a Dutch oven over medium-high heat, add chicken stock and chicken thighs and breast. Bring to a boil. Reduce heat; simmer 20 minutes.

2. Remove chicken from pan; let stand for 10 minutes. Once cool enough to handle, remove chicken from bones and cut meat into bite-sized pieces. Discard bones – save to make chicken stock later. (See How to Make Your Own Chicken Stock)

3. Add carrot, celery, onion, thyme and bay leaf to pan. Cover and bring back to a boil.  Simmer for 10 minutes.

4. Add noodles, and simmer an additional 6 minutes.

5. Add chicken, salt, and black pepper; cook for 5 minutes or until noodles are done.

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