1 medium fryer, cut up OR 10 chicken thighs
10 cups cold water
2 stalks celery, chopped
1 large carrot, chopped
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1/8 teaspoon thyme
1-1/2 cups egg noodles
How to make this recipe:
Place the chicken into a large heavy pot and cover with cold water. Add chopped vegetables and seasonings. Bring to a boil, reduce heat, then remove any foam from the top. Simmer for another hour and a half until chicken is tender and falls from the bones.
Remove the chicken from the soup and cool. Separate the meat from the bones and chop the chicken into bite-size pieces.
Bring the broth to a boil and add the egg noodles. Cook for 5 minutes, then add the chopped chicken back into the pot. Resume cooking for 3-5 minutes until the noodles are done.
Serve garnished with fresh parsley sprigs.
Recipe from: Sara Sanders
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