Simple, Fast, Easy Chicken Soup

• 1 whole chicken (raw, with skin & bones)
• 6 carrots (cubed)
• 6 stalks celery (cubed)
• 1 bulb of garlic (don't peel)
• 1 onion (cubed)
• 2 tablespoons black peppercorns
• 4 bay leaves
• 2 tablespoons of chopped fresh parsley
• 12 ounces chicken stock
• 16 ounces water
• 1 (12 ounce) bag egg noodles
• canola oil
• salt (optional)

1. Start off by putting a small amount of oil in a big pot that has a secure lid.
2. Only put just enough to saute the vegetables.
3. Don't overdue the oil.
4. Start off with a simple roux.
5. Saute 1/2 of the carrots, 1/2 of the celery over med heat for about 4 minutes tops.
6. Cut the head of garlic into 3 to 4 chucks and toss it with celery.
7. Don't peel it!
8. You don't need to.
9. You will be straining it anyway.
10. Then add the 2 cans of chicken stock; bring to a boil, then lower to a simmer.
11. Then add the whole chicken and the 16 ounces of water.
12. Cover with lid.
13. Cook for about an hour.
14. Cooking time will vary with the size of the bird.
15. You don't want it to be cooked too long.
16. You want it to be about 90% cooked when you go on to the next step.
17. Remove the pot from the cooking service.
18. Remove the whole chicken and place it on a plate to cool.
19. Remove all the veggies and other visible material.
20. Use another pot and pour soup through a fine strainer to remove all the little pieces that you don't want in there.
21. Dispose of the veggies and used herbs.
22. REMEMBER, the chicken was NOT cooked all they way, so you don't want to eat the veggies.
23. Pour the chicken stock back into the pot.
24. Put it back on the stove (with the stove still off).
25. Then use your washed hands to pull the meat off the chicken.
26. Tear into big chunks.
27. DON'T chop it up!
28. A good example is to take a drumstick and tear it into two pieces.
29. That's about the right size.
30. Put all the pieces into the pot with the stock.
31. Cut the remaining veggies up into good sized pieces--bite sized, but still big enough to remain firm when cooked.
32. Remember, mush vegetables don't taste as good!
33. Put the veggies into the stock.
34. Bring up to a boil again.
35. Once it boils, turn it down again.
36. When the veggies are nearly cooked, add the egg noodles so that they can cook.
37. Add the fresh chopped parsley, use more or less to your OWN taste.
38. Cover again and let it simmer until the noodles are ready.
39. Taste test to see if it needs more seasonings.
40. Enjoy!

chicken, carrots, stalks celery, garlic, onion, black peppercorns, bay leaves, fresh parsley, chicken, water, egg noodles, canola oil, salt

Taken from www.food.com/recipe/simple-fast-easy-chicken-soup-119113 (may not work)