Homemade Chicken Noodle Soup

• 1 whole Medium Onion, Diced
• 3 whole Large Carrots, Peeled, Diced
• 3 stalks Celery, Diced
• 1 Tablespoon Parsley
• 2 teaspoons Thyme
• 1 teaspoon Oregano
• 2 teaspoons Ground Pepper
• 2 teaspoons Salt
• 2 leaves Bay Leaf
• 4-1/2 pounds Whole Chicken, Cleaned (make Sure You Take Any Bags Out Of It)
• 12 ounces, weight Bag Extra Wide Egg Noodles

1. In a large stock pot, add vegetables, seasoning and chicken. Cover with about 16 cups of water. You want enough water to cover the chicken. Bring to a boil, cover and simmer for 1 to 1 1/2 hours, until meat starts to fall off the bone. You may also have to skim fat off the top.
2. Take the chicken out and set aside until cool enough to handle.
3. Once chicken is cool enough, take off all of the meat; discard bones and skin. Add back to pot with the vegetables. Cook on low for 1 hour.
4. In a separate pot, cook egg noodles according to package instructions. Place some noodles in your soup bowl and add soup.

onion, carrots, stalks celery, parsley, thyme, oregano, ground pepper, salt, chicken, egg noodles

Taken from tastykitchen.com/recipes/soups/homemade-chicken-noodle-soup-4/ (may not work)