CHIXSOUPSQ2Makes 3 1/2 to 4 quarts serving about 8

2 quarts chicken broth plus 1 quart water
1 store-bought roast chicken (preferably organic) meat picked from bones and pulled into bite-size pieces, bones and skin reserved separately
2 to 3 tablespoons vegetable oil
2 large onions (2 cups), cut into medium dice
2 large carrots, peeled and cut into round
or half rounds, depending on size
2 large celery stalks, sliced 1/4-inch thick
1 teaspoon dried thyme leaves
3 cups egg noodles (I used regular pasta!)
1 cup (5 ounces) frozen green peas
1/2 cup chopped fresh parsley
Salt and ground black pepper

While broth and water come to a simmer over medium-high heat in a large soup kettle, separate chicken meat from bones and skin and reserve. Add bones and skin to the simmering broth. Reduce heat to low, partially cover, and simmer until bones release their flavor, 20 to 30 minutes. Strain; reserve broth and discard bones and skin.

Return kettle to burner set on medium-high. Add oil, then onions, carrots, and celery. Sauté until soft, 8 to 10 minutes. Add thyme, chicken, and broth and bring to a simmer.

Add noodles; simmer until soup ingredients are tender, 10 to 15 minutes. Stir in peas and parsley and adjust seasoning, including salt and pepper to taste. Serve.