based on a recipe from America's Test Kitchen
In a dutch oven on medium high heat, prepare the stock:
1 tablespoon oil
1 pound ground chicken
1 small onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
Cook for 5-10 minutes
Reduce heat to medium low and add:
2 cups water
4 cups chicken broth
2 bay leaves
2 teaspoons salt
2 bone-in skin-on chicken breast halves
Bring to a boil, then reduce heat, cover and simmer 30 minutes.
Transfer chicken breast to a plate.
Cook 20 minutes more at a gentle boil.
Strain stock.
Skim off fat.
In a small bowl:
3 tablespoons corn starch
0.25 cup cold water
In dutch oven over medium high heat:
Return the chicken stock
Add the corn starch mixture
Bring to a gentle boil.
Add:
1 onion, chopped
2 carrots, chopped
1 celery rib, chopped
Cook 10-15 minutes
Add:
1 package frozen egg noodles, thawed
Cook 5 minutes
Add:
the chicken, shredded
salt and pepper to taste
