Chicken Noodle Soup

Ingredients

• 3 celery stalks
• 3-4 carrots
• medium-sized turnip
• large yellow onion, diced
• 4 tbsp parseley, chopped
• scallions, minced
• dill, chopped small
• 1/4 cup tbsp olive oil
• 4 lb chicken stock
• 2.5-3 lb chicken thighs - boneless, skinless
• 1 lb egg noodles

Instructions

1. Prep: chop up celery, carrots, turnip together. Dice the onion on its own. Chop the dill and scallions together. Chop the parseley on its own.
2. Simmer onion in olive oil until soft.
3. Add chicken stock and parseley.
4. Once boiling, add the chicken thighs.
5. Once it boils again, set a 15 minute timer.
6. After timer dings, pull out chicken onto a cutting board and put in the chopped celery/carrots/turnip.
7. Pull apart the chicken with 2 forks, then put the pieces back into the soup, also with the dill and scallions, and salt to taste.
8. Add egg noodles and cook according to instructions (~7 minutes).