A recipe for a homemade Wide Rice Noodle Chicken Soup that will satisfy on those chilly days.
In 4 quart pot saute chicken pieces and onion in olive oil. Cook until the chicken is done, (not pink in the middle) and nicely browned.
Add remainder of ingredients except noodles and simmer until carrots are tender. Remove the bay leaves.
To help prevent mushy noodles, ten to fifteen minutes before serving the soup, add the noodles and boil for 10 minutes. Garnish with freshly chopped parsley and sprigs if desired.