Ingredients
- 1 whole chicken (about 3 to 4 pounds) cut into parts
- 3 large carrots peeled and diced
- 3 stalks celery diced
- 1 large onion peeled and chopped
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 8 cups low-sodium chicken broth
- Salt to taste
- Freshly ground black pepper to taste
- 1 cup egg noodles
- 2 tablespoons fresh parsley chopped
Instructions
- In a large pot, combine chicken parts, carrots, celery, onion, garlic, thyme, bay leaf, and chicken broth. Season with a big pinch of salt and pepper. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and simmer for about 1 hour, or until the chicken is cooked through and the vegetables are tender. Skim off any scum that appears on the surface.
- Remove the chicken from the pot and let cool. Discard the bay leaf. Shred the chicken, discarding the bones and skin, and return the meat to the pot.
- Add egg noodles to the pot and simmer for an additional 10 minutes, or until the noodles are tender. Stir in fresh parsley and adjust seasoning with salt and pepper before serving.
