Soothe Your Cold Chicken Noodle Soup

• 3 -4 lbs skinless chicken thighs, rinsed
• 1 large onion, thinly sliced (about 1/2 lb)
• 3 stalks celery, sliced (about 1/4 lb)
• 3 medium carrots, sliced (about 1/2 lb)
• 3 garlic cloves, minced
• 4 sprigs parsley (about 5 in.)
• 2 dried bay leaves
• 2 teaspoons dried thyme leaves
• 1 teaspoon coriander seed
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon whole allspice
• 2 quarts water
• 1 teaspoon fresh ginger, minced (optional)
• 1/4 lb wide egg noodles
• 10 ounces frozen baby peas
• salt and pepper

1. Place chicken in a 6-8 quart pan; add onion, celery, carrots, garlic, parsley, bay, thyme, coriander, peppercorns, allspice, and water.
2. Cover, and bring to boiling over high heat; reduce heat and simmer gently until chicken is no longer pink at bone in thigh (cut to test), about 1 hour total.
3. Remove pan from heat; lift out chicken and set on a plate and discard parsley.
4. If making ahead, let broth cool uncovered, then cover and chill until cold or up to 1 day.
5. Skim or lift chilled fat from broth and discard.
6. When chicken is cool, pull meat from bones.
7. Discard bones and any skin; tear meat into bite-size pieces.
8. If making ahead, cover and chill meat up to 1 day.
9. Cover soup, and bring to a boil on high heat.
10. Add noodles; cook until tender to bite, 6 to 8 minutes.
11. Stir in peas and chicken and heat through, 3 or 4 minutes.
12. Ladle into bowls, add salt and pepper to taste.

onion, stalks celery, carrots, garlic, parsley, bay leaves, thyme, coriander seed, black peppercorns, whole allspice, water, fresh ginger, egg noodles, peas, salt

Taken from www.food.com/recipe/soothe-your-cold-chicken-noodle-soup-261269 (may not work)