Chicken Noodle Soup

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2 pounds skin-on bone-in chicken breasts and/or thighs, trimmed of excess skin or fat

¾ teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon vegetable oil

8 cups chicken broth (preferably not low-sodium), best quality

1 medium yellow onion, chopped

2 carrots, peeled and cut into ½-inch pieces

2 celery ribs, cut into ¼-inch pieces

4 sprigs fresh thyme

1 bay leaf

5 ounces (3 cups) wide egg noodles

2 tablespoons minced fresh dill

Directions at onceuponachef.com

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