Simple Noodle Soup

For Chicken Stock:

Rinse the chicken inside and out under cold running water. Place the chicken in a large pot, set over medium heat and add the chicken broth. Add 1/4 of the carrots, 1/3 of the celery and 1/3 of the onions. Add the garlic, 2 sprigs parsley, thyme, bay leaf and enough water to just cover the chicken. Bring broth to a boil, reduce heat and simmer for about 1 1/4 hours, or until chicken is very tender, skimming any foam from the surface of the broth.

Remove chicken from broth and place in a colander to drain and cool. Strain the broth through a very fine mesh strainer into a large, clean soup pot. Discard the vegetables used to flavor the stock.

For the Soup:

Skim any fat off the top of the strained broth.

Remove and discard the skin and bones from the chicken and cut the meat into bite-sized pieces; set aside.

Melt the butter in a large Dutch oven set over medium heat. Add the carrots, celery and onions and cook for about 7 minutes or until the onions are translucent. Add the chicken pieces and chicken stock, season with salt and pepper. Bring soup to a simmer and cook for about 30 minutes or until the vegetables are tender.

Chop the remaining parsley; add the parsley and egg noodles, stirring frequently. Cook for 8 to 10 additional minutes or until the noodles are tender.