Chicken Noodle Soup

12 cups chicken stock
2 to 3 pounds skinless chicken thighs

3 tablespoons butter
2 cups chopped onions
1 cup diced peeled carrots
2 large garlic cloves, minced
4 ounces dried wide egg noodles, orzo, or homemade noodles (pasta dough)
2 tablespoons minced fresh parsley

Combine broth and chicken thighs in a large pot.  Bring to boil.  Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.  Using tongs, remove chicken from broth.  Cool slightly.  Tear or cut chicken into bite-size pieces.

Melt butter in large pan over medium heat.  Add onions and carrots.  Cook until vegetables soften, stirring occasionally, about 10 minutes.  Add garlic and cook 2 minutes more.  Add vegetables to broth in large pot and bring to boil.  Reduce heat; simmer until vegetables are almost tender, about 15 minutes.  Add noodles and simmer for 5 minutes.  Add chicken; simmer 5 more minutes.  Add parsley.  Season with salt and pepper.

Serves 4.