Chicken Noodle Soup

I won't lie to you and say that this will be as good as your mother's recipe because it isn't. But it comes together quickly, makes leftovers, and you should call your mom anyway. Also, I lied. This is as good as your mother's recipe.

Ingredients

2 tbsp olive oil

1 large onion, chopped

2 large carrots, chopped

2 stalks celery, chopped

4 cloves garlic, minced

2 bay leaves

1 tsp dried thyme

1/2 cup dry sherry

8 cups stock or broth

1 lb skinless, boneless chicken thighs (4 or 5 thighs)

Dash of Worcestershire

8 oz egg noodles

Salt and pepper, to taste

Parsley, for garnish

Water or more stock, as needed

Preparation

1. Heat oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.

2. Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.

3. Deglaze with sherry and let the alcohol burn off for about 30 seconds. Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.

4. Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer, then partially cover the pot with a lid and cook, stirring a few times, until the chicken thighs are cooked through; about 20 minutes.

5. If, during this time, the broth seems low, add a splash more stock or a bit of water. Mix in Worcestershire. Turn the heat to medium-low.

6. Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.

7. While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.