Ingredients You'll Need
- 6 lb. Whole Chickens
- 2 cups noodles of your choice
- 2 Cups Onions, chopped
- 4 Cups Celery, chopped
- 6 Garlic Cloves, minced
- 4 Cups Carrots, chopped into coins
- 2 Bay Leaves
- 1 tsp. Dried Thyme
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
- 1 1/2 tsp. Parsley Flakes, dried
- Additional Salt and Pepper, to taste
Directions
- Put chicken in a large stock pot and cover with water
- Add a little salt and bring to a boil
- Once boiling, lower the heat from medium to low.
- Put the lid on and let cook for 2 hours on the stove
- Open the pot and check to see how chicken is cooking, when meat is tender and begins to fall off the bone, use tongs to remove the chicken from the pot and set on a large plate
- After the chicken has cooled, skim off the fat from the surface of the pot
- Using a fork and knife, remove as much meat from the bones and drop into the pot (do not cut meat into chunks)
- Add leg bones to the pot along with the meat
- Add vegetables, garlic and herbs to the pot
- Add some more water until all veggies are covered
- Bring to a rolling boil for a couple of minutes, reduce to low and cover for 2 hours
- In a seperate pot, cook noodles per package directions, and add to soup just before serving. (This will make sure the noodles do not get soggy)
- Stir the soup a few times while it cooks
- Taste to see if you would like to add salt or pepper, to taste preferences
- Let cook for a couple more minutes, then remove the leg bones and bay leaves
