Chicken Noodle Soup

This soup is a classic. It is a comfort food suitable for any time of the year, but especially during cold winter months and when you are ill. It is often called Jewish penicillin.

Ingredients:
2 Tablespoons vegetable oil
1 medium onions, chopped
3 medium carrots, cut into 1/4-inch rounds
3 celery stalks, cut into 1/4-inch thick slices
3 pounds of chicken breast
2 quarts chicken broth
1 quart cold water, or as needed
1/2 teaspoon dried thyme
2 bay leaf
Salt and freshly ground black pepper
2 cups pasta noodles of your choice

Directions:
Heat the oil in a saucepan over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened. This takes about 8 minutes. Use a large stew pot to cook up the soup. Cut the chicken into 1 inch pieces. If there are any pads of yellow fat in the chicken do not discard or remove them. Add the chicken to the pot and pour in the broth. Add enough water to cover the ingredients. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the thyme and bay leaf. Reduce the heat to low. Simmer covered for about 2 hours. Let stand 5 minutes and skim off the fat. Add the noodles and cook about 10 minutes. Taste with salt and pepper. Serve hot.

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