33 hr Chicken Noodle Soup

The Build

1. Melt together the olive oil and butter In a large Dutch oven over medium heat.
2. Brown chicken thighs until golden brown, but not cooked through
3. Remove the chicken to a plate and cover
4. Add the onions to the oil, butter and chicken drippings, and cook another 3-5 minutes.
5. Add the shallots, garlic, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper. Cook another 5 minutes.
6. Cover and simmer for 30 min. or up to three hours, but take care not to over cook the vegetables
7. Bring to a boil and add the chicken. Cook for about 20 min, or until cooked through to 165°
8. Shred the chicken, remove the parmesan rind and bay leaf. Taste, and season with salt and pepper.
9. Bring the soup back to a boil, then add the noodles and cook 6-8 minutes, until soft. Stir in the parmesan (optional)