Chicken Noodle Soup

INGREDIENTS

For the stock:

1 tbsp

vegetable or canola oil

1 lb

ground chicken

1 cup

chopped onion

1/2 cup

chopped carrot

1/2 cup

chopped celery

1 qt

water

2 qt

low-sodium chicken broth

bay leaves

2 tsp

salt

bone-in, skin on chicken breast halves, cut in half crosswise

For the soup:

3 tbsp

cornstarch

1/4 cup

cold water

1 cup

thinly sliced onion

1 cup

peeled and sliced carrot

1/2 cup

celery, cut into ½-inch pieces

1 cup

egg noodles

Swiss chard or kale leaves, ribs removed and torn into 1-inch pieces (about 2 cups)

1 tbsp

minced fresh parsley