Momma's Chicken Noodle Soup

• 1 lb bone & skin included chicken thigh
• 2 tablespoons olive oil
• 1 tablespoon butter
• 6 carrots, chopped
• 4 celery ribs, chopped
• 1 large onion, chopped
• 1 garlic clove
• 7 chicken bouillon cubes
• 1 bay leaf
• 1 teaspoon oregano
• 1 teaspoon basil
• salt or pepper
• 12 ounces egg noodles

1. Heat 2 tbs.
2. in large stock pot.
3. Brown chicken thighs, skin down first, in pan in batches until all are brown.
4. Set aside.
5. Melt butter in pot.
6. Add onions, carrots, celary & seasoning.
7. Saute 5-10 minutes.
8. Last minute or two add garlic.
9. When garlic is fragrent, add browned chicken thighs.
10. Fill with enouch water to cover chicken & veggies.
11. Add bouillon cubes.
12. Cover and let simmer about an hour to an hour and a half.
13. Remove from heat and remove chicken thighs, cool.
14. When chicken is cool enough to work with, remove skin and shred chicken.
15. Add chicken to broth and bring to boil.
16. Add noodles.
17. When noodles are done, enjoy!
18. Serve with some nice crusty bread.

chicken thigh, olive oil, butter, carrots, celery, onion, garlic, chicken, bay leaf, oregano, basil, salt, egg noodles

Taken from www.food.com/recipe/mommas-chicken-noodle-soup-251421 (may not work)