Mom'S Chicken Noodle Soup

• 2 chicken thighs
• 1 cup of diced carrots
• 1 cup of diced celery
• 1 small white onion diced
• 1 tbsp of finely chopped parsley
• salt and pepper to taste
• 1 no salt chicken bouillion (optional)
• 1 cup of white zinfandel wine
• 4 cups of chicken stock
• 1 cup of small noodles such as baby bow ties, chili-mac or alphabets (you can use regular size noodles, but kids like the small sized noodles)
• olive oil

1. Salt the chicken thighs.
2. Coat the bottom of a medium size pan with olive oil and heat on medium high. When oil is shimmery, add the chicken thighs and brown them on all sides.
3. Remove the chicken and set aside.
4. Add the onions and saute until just wilted.
5. Add the carrots and celery and saute for a minutes.
6. Add the parsley.
7. Return the chicken to the pan and continue cooking with other ingredients.
8. Add the wine and let is come to a boil, turn the heat down and simmer for about 5 minutes.
9. Add the chicken stock and simmer for about 30 minutes.
10. Add salt to taste.
11. At this point, you may want to add the bouillion. It is a matter of taste. If the stock you used was not robust, you might need the bouillion.
12. Add the noodles. I like to add the noodles uncooked and have them cook in the soup. Again, this is a matter of personal preference. By doing it this way, I think the noodles are tastier since they cook in the soup broth.
13. Once noodles are cooked, soup is ready to serve. For us adults, add a handful of chopped parsley. Some might enjoy a squeeze of fresh lemon. Serve it with a thick slice of French baguette. Serves 4-6.
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chicken thighs, carrots, celery, white onion, parsley, salt, chicken bouillion, white zinfandel, chicken, noodles, olive oil

Taken from www.epicurious.com/recipes/member/views/moms-chicken-noodle-soup-1258455 (may not work)