INGREDIENTS
1 lb
Chicken thighs, skinless boneless
2
Bay leaves
2
Carrots, large
2
stalks Celery
1
Heaped tbsp Garlic
1
Onion, large
1/4 cup
Parsley, fresh
8 cups
Chicken stock or broth, low sodium or use homemade stock
1
Water or more stock
5 oz
Egg noodles
1
Salt and pepper
2 tbsp
Butter
3
sprigs Fresh thyme or use 1/2 teaspoon dried thyme