Chicken Soup

Instructions

1. Prepare the chicken
   Rinse the chicken pieces under cold water and pat them dry with paper towels. If using a whole chicken, cut it into 8 pieces (2 breasts, 2 wings, 2 thighs, and 2 legs). Remove excess skin and fat but leave some for flavor.
2. Make the broth
   Place the chicken pieces in a large stockpot and add the water. Bring to a boil over high heat, then reduce to a simmer. Use a spoon to skim off any foam that rises to the surface. Add half of the chopped onion, 1 carrot, 1 celery stalk, bay leaves, and 1 teaspoon salt. Simmer uncovered for about 1 hour, until the chicken is fully cooked and tender.
3. Prepare the vegetables
   While the broth is simmering, prepare the remaining vegetables. In a separate pan, sauté the remaining onion and garlic in a tablespoon of olive oil until translucent, about 3-4 minutes. Set aside.
4. Shred the chicken
   Remove the chicken pieces from the broth and set aside to cool slightly. When cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Strain the broth through a fine-mesh sieve and return it to the pot.
5. Finish the soup
   Return the strained broth to a simmer. Add the sautéed onion and garlic, remaining carrots, celery, thyme, salt, and pepper. Simmer for 10-15 minutes until the vegetables are tender. If using noodles, add them now and cook according to package instructions, usually 6-8 minutes.
6. Final seasoning
   Return the shredded chicken to the pot and add the chopped parsley. Adjust seasoning with additional salt and pepper to taste. Remove bay leaves before serving.