I make chicken noodle soup two or three times during the autumn and winter, and I make it with boneless chicken breasts. Chicken wings are first cooked to make the extra rich stock. You can also pull off some of the meat from the chicken wings and add to the soup or give that meat to your pet.
1 quart water
2 sprigs thyme
2 T minced fresh parsley
3 cups egg noodles, or pasta of your choice
Simmer, partially covered for 15 minutes.
Ladle into soup bowls and sprinkle with chopped parsley.
Serves 6 to 8