Chicken Noodle Soup

Broth

 12 bone-in, skin-on chicken leg quarters

2 large boneless, skinless chicken breasts

1 tablespoon vegetable oil  

1 medium onion , chopped 

3 quarts water  

2 bay leaves  

Soup

 1 tablespoon vegetable oil  

1 medium onion , chopped fine 

1 carrot , sliced thin 

10 ounces of mushrooms

1 rib celery , halved lengthwise, then sliced thin 

1 chicken bouillon cube

2 teaspoons minced fresh thyme leaves   

6 ounces wide egg noodles  

1/4 cup minced fresh parsley leaves  

For the broth: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until smoking. Cook half of chicken side down until deep golden brown (5 mins). Turn chicken and lightly brown second side (2 mins). Repeat with remaining chicken. Pour off fat from pot, add onion, and cook over medium heat until just softened (3 mins).  Add chicken, water, bay leaves, and 1 tablespoon salt to pot. Cover and cook at a medium heat until the meat will fall off the bones (2-3 hours)

Strain broth into large container, let stand at least 10 minutes, then remove fat from surface. Meanwhile, transfer chicken to cutting board to cool. Once cooled, remove thigh meat from bones, shred, and reserve for soup and other dinners (can refrigerate for up to 2 days or freeze for up to 1 month).

For the soup: Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onion, carrot, celery, and mushrooms and cook until onion has softened (3 min). Stir in thyme and broth and simmer until vegetables are tender (15 mins). Add noodles and shredded breast meat and simmer until noodles are just tender (5 mins) Off heat, stir in parsley and season with salt and pepper. Serve.