Nothing fancy, just sauteed onions, carrots, garlic and celery. Took some chicken thighs out of the freezer, added water and chicken bullion powder. That's currently simmering with a bay leaf, thyme, and pepper. I'll pull the chicken out and shred it while the wide egg noodles are cooking, then put it back in.
The broth is just right! It's hard to screw this one up but I'll try my darndest!
![[Image: LYO4MWP.jpg]](https://i.imgur.com/LYO4MWP.jpg)
![[Image: IMG-1204.jpg]](https://i.postimg.cc/1n7qMqdG/IMG-1204.jpg)