Chicken Noodle Soup by Now Cook This

– 2 tablespoons olive oil (regular or light)
– 2 cups peeled and sliced carrots (1/4 inch thick)
– 2 cups sliced celery (1/4 inch thick)
– 1 cup diced onions
– 1 clove garlic (peeled and lightly smashed)
– 2 pounds bone-in, skin-on chicken pieces (fresh or frozen)
– 4 cups chicken broth or stock
– 4 cups water
– 1 tablespoon kosher salt (add more or less to taste)
– 4 ounces egg noodles (about 2 cups, uncooked)
– 1 tablespoon dried parsley
– additional salt and pepper (to taste)

Prep Time: 10 min
Cook Time: 1 hour
Total Time: 1 hour 10 min