Quick Hearty Chicken Noodle Soup

• 2 quarts Chicken Broth
• 1 quart Water
• 1 whole Store-bought Roast Chicken (preferably Organic) Meat Picked From Bones And Pulled Into Bite-size Pieces, Bones And Skin Reserved Separately
• 2 Tablespoons Vegetable Oil
• 2 whole Large Onions (2 Cups), Cut Into Medium Dice
• 2 whole Large Carrots, Peeled And Cut Into Round Or Half Rounds, Depending On Size
• 2 stalks Large Celery, Sliced 1/4-inch Thick
• 1 teaspoon Dried Thyme Leaves
• 3 cups Egg Noodles
• 1 cup (5 Ounces) Frozen Green Peas
• 1/2 cups Chopped Fresh Parsley
• 1 pinch Salt And Ground Black Pepper To Taste

1. While broth and water come to a simmer over medium-high heat in a large soup kettle, separate chicken meat from bones and skin and reserve. Add bones and skin to the simmering broth. Reduce heat to low, partially cover, and simmer until bones release their flavor, 20 to 30 minutes. Strain; reserve broth and discard bones and skin.
2. Return kettle to burner set on medium-high. Add oil, then onions, carrots, and celery. Saute until soft, 8 to 10 minutes. Add thyme, chicken, and broth and bring to a simmer.
3. Add noodles; simmer until soup ingredients are tender, 10 to 15 minutes. Stir in peas and parsley and adjust seasoning, including salt and pepper to taste. Serve.

chicken broth, water, chicken, vegetable oil, onions, carrots, stalks large celery, thyme, egg noodles, fresh parsley, salt

Taken from tastykitchen.com/recipes/soups/quick-hearty-chicken-noodle-soup/ (may not work)