Chicken Noodle Soup

• 1 whole chicken, 3 to 4-pounds
• 3 quarts water
• 2 medium onions, quartered
• 2 carrots, roughly chopped
• 2 celery ribs, roughly chopped
• 2 sprigs fresh thyme
• 5 -6 parsley stems
• 1 bay leaf
• 2 tablespoons unsalted butter
• 12 cup onion, diced
• 12 cup carrot, sliced
• 12 cup celery, small-diced
• 2 14 teaspoons salt
• 12 teaspoon fresh ground black pepper
• 14 lb egg noodles, dried
• 2 tablespoons fresh parsley leaves, chopped

1. Place the chicken in a large stockpot and cover with the water.
2. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf.
3. Bring mixture to a boil, partially cover and reduce heat to a simmer.
4. Simmer for 1 hour.
5. The chicken should easily pull away from the bones.
6. Remove the chicken from the broth and set aside until cool enough to handle.
7. Strain the cooking liquid through a fine-meshed sieve, discarding the vegetables and reserving the stock.
8. Pull the chicken meat off the bones, discarding the bones, skin, and any fat.
9. Shred and reserve meat.
10. Melt the butter in a large stockpot over medium-high heat.
11. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes.
12. Stir in reserved cooked chicken.
13. Add reserved chicken stock and bring to a boil over high heat.
14. Season the soup with salt and pepper.
15. Add noodles and simmer until noodles are cooked through.
16. Remove from the heat and stir in parsley.
17. Serve hot.

chicken, water, onions, carrots, celery, thyme, parsley stems, bay leaf, unsalted butter, onion, carrot, celery, salt, ground black pepper, egg noodles, parsley

Taken from www.food.com/recipe/chicken-noodle-soup-390788 (may not work)