Chicken Noodle Soup

By daviddsg

Ingredients

• 1 whole raw chicken (with bones & skin for flavor) cut into it's parts
• 3 celery stalks, cut into 2 inch pieces
• 1 large onion, cut into big pieces
• 2 carrots, cut into big pieces
• 3-4 stems of thyme (or about 1 teaspoon dried)
• 3 ounces 'fine' egg noodles
• Chicken broth/stock, optional

Details

Adapted from thecookingguy.com

Preparation

Step 1

Put chicken in a large pot, cover with water and bring to a boil
After about 20 minutes, skim off the icky foam that floats to the top
Turn down to a simmer and cover
After 30 minutes, add the veggies and the thyme - put the lid on and simmer for another hour and a half
Remove from heat and strain - putting the liquid and the vegetables back into the pot
Separate the chicken from the bones & skin, cut into bite sized pieces and put in with the broth
Bring the broth back to a simmer, add in the egg noodles then cover and cook until noodles are done - about 15 minutes
And because I always seem to run out of broth before the 'stuff', I add another 2 to 4 cups chicken broth to bulk it up a bit