Chicken Noodle Soup

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• Salt and black pepper
• 8 cups chicken stock
• 2 bay leaves or thyme sprigs (or 1 teaspoon dried thyme)
• 2 medium carrots, cut into 1/2-inch pieces 
• 2 celery stalks, cut into 1/2-inch pieces 
• 6 ounces dried noodles, such as egg noodles or short pasta 
• 3 cups shredded, cooked chicken (from 1 rotisserie chicken) 

• 1/4 cup finely chopped parsley or dill, stems reserved, plus more for garnish

Instructions

1. In a large pot or Dutch oven, melt the butter over medium.
2. Add the onion, season with salt and pepper, and cook until softened but not browned, 5 to 7 minutes.
3. Add the chicken stock, bay leaves and herb stems and bring to a boil over high.
4. Add the carrots, celery and noodles and cook, uncovered, over medium-high until the pasta is al dente according to package directions, 7 to 10 minutes.
5. Add the chicken and simmer just until warmed, 1 to 2 minutes. Pluck out the bay leaves and herb stems, stir in the chopped parsley, and season to taste with salt and pepper.