Old-Fashioned Chicken Noodle Soup | Williams Sonoma

Ingredients

• 1 Tbs. canola oil
• 1 chicken, 3 1/2 to 4 lb., quartered
• Salt and freshly ground pepper, to taste
• 2 large yellow onions, cut into 1/2-inch rounds
• 4 large carrots, peeled and cut into 1/2-inch <br> &nbsp rounds
• 1 bunch celery, tops and bottoms trimmed, cut <br> &nbsp into 1-inch chunks
• 4 cups low-sodium chicken broth
• 2 quarts water
• 1 bay leaf
• 2 fresh thyme sprigs
• 1/2 tsp. ground coriander
• 1/2 lb. dried fettuccine, broken into 2-inch pieces
• 1 Tbs. finely chopped fresh flat-leaf parsley