Stephanie Marquesano's Chicken Soup, Thanks Grandma

• 4 1/2 pound chicken cut into 1/8ths, rinse in cold water
• 1 pound chicken thighs, boneless, skinless rinse in cold water
• 1 each onions peel and rinse
• 1 each parsnips cut off top and bottom, peel
• 3 each carrots cut off top and bottom, peel
• 3 each celery stalks cut off top and bottom
• 2 each bay leaves
• 1 bunch dill weed rinse, take off any bad leaves
• 1 tablespoon salt too taste really
• 1 teaspoon garlic finely minced
• 1 teaspoon white pepper too taste really
• 15 ounces egg noodles

1. place all ingredients in an 8 quart pot, chicken first.
2. Fill with cold water.
3. Cover and bring to boil.
4. Keep covered and reduce to simmer.
5. Occasionally skim top.
6. Simmer for about 1 1/2 hours, chicken should be falling off the bone.
7. Carefully lift out vegetables and herbs.
8. Save carrots and celery.
9. Take out chicken pieces and allow to cool.
10. You can strain broth with cheese cloth to remove particles.
11. Remove chicken skin.
12. Cut up chicken pieces and place back in soup.
13. Dice carrots and celery and place back in soup.
14. Cook wide egg noodles according to package and rinse in cold water, place in soup bowls, not in soup pot to avoid adding starch to soup.

chicken, chicken, onions, carrots, celery stalks, bay leaves, dill, salt, garlic, white pepper, egg noodles

Taken from recipeland.com/recipe/v/stephanie-marquesanos-chicken-s-52782 (may not work)