Ingredients

Broth

8 large bone-in, skinless chicken thighs (about 3 lbs)

2 large onions, peeled and cut into wedges

2 carrots, cut into 1-inch pieces

2 ribs celery, cut into 1-inch pieces

4 cloves garlic, smashed

2 bay leaves

15 whole peppercorns

2 sprigs fresh thyme

Soup

2 carrots, peeled and sliced

2 ribs celery, sliced

2 small chicken bouillon cubes (such as Wylers)

1/2 teaspoon salt

4 ounces broad egg noodles

1/4 cup parsley, chopped

Preparation

  1. Broth: In a large pot, combine chicken, onions, carrot, celery, garlic, bay leaves, peppercorns, thyme and 12 cups water.
  2. Bring to a boil; reduce heat and simmer, covered, 20 minutes. Remove chicken thighs to a cutting board and shred meat from bones. Reserve meat and add bones back to pot. Continue to simmer, covered, 60 minutes. Strain broth into a second large pot. Discard bones and other solids.
  3. Soup: Skim broth; bring to a boil. Add carrots, celery, bouillon cubes and salt. Stir in noodles and cook about 7 minutes or until noodles and vegetables are tender. Stir in parsley and reserved chicken. Cook 1 minute to heat chicken.