Old-Fashioned Chicken Noodle Soup

Ingredients

• 0.5 teaspoon pepper black
• 2 cups carrots diagonally sliced
• 2 cups celery diagonally sliced
• 12 ounce chicken breast bone-in skinless
• 6 ounces extra wide egg noodles uncooked
• 0.5 teaspoon kosher salt 
• 8 cups lower sodium beef broth fat-free
• 1 cup onion chopped
• 8 ounce skinless bone-in chicken thighs bone-in skinless

Equipment

• frying pan
• dutch oven

Directions

1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes.
2. Remove chicken from pan; let stand for 10 minutes.
3. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.
4. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes.
5. Add noodles, and simmer 6 minutes.
6. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done.
7. Garnish with celery leaves, if desired.