INGREDIENTS
2 1/2 lb
chicken breasts
6 gs
kosher salt
1/2 tsp
black pepper
15 mls
olive oil
2 cups
yellow onions
1 cup
celery
2 cups
carrots
1 tbsp
garlic
1 1/2 tsp
dried thyme
1 tsp
dried rosemary
2
dried bay leaves
8 cups
chicken stock
6 oz
wide egg noodles
1 tbsp
parsley