Chicken Noodle Soup Recipe

Ingredients

• 3 pounds blended bone in chicken bosoms and thighs 
• 1 tablespoon olive oil 
• 2 tablespoons hacked new thyme, in addition to 5 sprigs 
• Salt and pepper 
• 3 quarts chicken stock 
• 3 carrots, cut into 1/4 inch pieces 
• 3 ribs celery, cleaved 
• 2 substantial leeks, trimmed and cut into 1/2 inch rounds 
• 1 parmesan cheddar skin (around 1 by 3 inches) 
• 1/2 glass little pasta, for example, elbow macaroni

Directions

1. Preheat stove to 450°F. Place chicken on a rimmed heating sheet and rub with olive oil. Sprinkle chicken with salt and thyme. Heat until cooked through (when a blade penetrates the thickest piece of a thigh, the juices should run brilliant) around 30 minutes. Let cool. 

2. Place stock, carrots, celery, leeks, and Parmesan skin in a vast pot. Heat to the point of boiling finished medium high warmth. Diminish to a stew and cook until the point when vegetables are delicate, around 25 minutes. Add 5 sprigs of thyme to juices and let cook 5 minutes more. 

3. At the point when chicken is sufficiently cool to deal with, evacuate skin. Rub meat with prepared side of the skin. Cut meat from the bones and generally slash chicken to 1/2 inch pieces. 

4. Add chicken and pasta to soup. Raise warm and heat soup to the point of boiling. Decrease warmth and stew for 5 minutes. Season with salt and pepper and serve.