Chicken Noodle Soup

Yield: serves 4-6

Time: 45 minutes

INGREDIENTS
2 quarts low-sodium chicken broth 8 chicken thighs, skinless
2 tablespoon extra-virgin olive oil
1/2 large onion, diced
1-2 cloves garlic, crushed
4 small carrots, peel and cut on the angle in chunks
3 celery stalks, sliced on the bias
1 bay leaf

4 sprigs fresh thyme

A pinch of dried red pepper flakes
2 cups dried egg noodles
1 cup frozen baby peas
Kosher salt and freshly ground black pepper
Celery leaves for garnish
1/4 cup finely grated parmesan cheese, for garnish

DIRECTIONS
In a large stock pot add chicken broth and thighs and bring to a simmer to
poach the meat -- approximately 10 minutes. When done, remove chicken
and shred into medium-sized pieces. Reserve chicken broth.
Heat another large pot over medium high heat and add olive oil, onions,
celery, carrots and garlic. Saute until translucent, about 3 minutes then add
thyme, bay leaf and chile flakes. Pour in the chicken broth and bring to a
simmer. Add egg noodles and cook for 8-10 minutes until tender. Taste for
seasoning then add the peas to the pot, once peas are warmed through serve
in bowls with shredded chicken and garnish with celery leaves and grated
parmesan.