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Put a stock pot over medium heat. Once it heats up, add butter or oil and then the onion, carrot, red pepper, and celery. Cook, stirring often, until everything is tender.
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Pour in stock and turn heat to high. Add thyme sprigs, chicken, vinegar, madeira, and sea salt and pepper to taste.
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Once broth boils, turn heat down to low and simmer for about 30 minutes.
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Taste and adjust with vinegar, sea salt, pepper. (Blow on it first! Don’t burn your tongue.)
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When you are about 10-12 minutes from being done, add the noodles.
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Put in a bowl. Top with parsley.
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That’s it!