Reproduced by permission of Worldwide Recipes.
Any good chicken noodle soup must be made with the best chicken stock. Although some canned preparations are good enough to substitute in a pinch, I strongly recommend making your own stock for any recipe in which the broth is the star, as in this one.
2 Tbs (30 ml) vegetable oil
2 skinless, boneless chicken breast halves
1 large carrot, cut into 1/4-inch (5 mm) slices
1 rib celery, cut into 1/4-inch (5 mm) slices
8 cups (2 L) chicken stock
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
3-4 oz (75-100 g) egg noodles
Chopped fresh parsley for garnish (optional)
Heat the oil in a large soup pot over moderate heat and saute the chicken breast halves until light golden brown on both sides. Remove the chicken breasts and set aside. Add the onion, carrot, and celery to the same pot and saute for five minutes. Meanwhile, slice, shred, or coarsely chop the chicken meat. Add the stock, thyme, salt, pepper, and chicken meat to the pot. Bring to a boil over high heat, reduce the heat, and simmer covered until the vegetables are tender, 10 to 15 minutes. Stir in the noodles and simmer just until they are tender, about 8 minutes. Serve immediately, garnished with chopped parsley if desired. Serves 6 to 8.