1 whole chicken (any extra parts inside removed)
4-5 ribs of celery, diced
6-7 carrots, sliced into coins
1 yellow onion, diced
1 Tablespoon salt
1/2 tsp. pepper
wide egg noodles- I usually use about 1 bag
In a tall stockpot put in the chicken and fill the pot with enough water to cover the chicken. Add in the celery, carrots, onion, salt and pepper. (I like to add as much water to the pot as I can without it boiling over once it gets boiling to make as much broth as I can) Boil chicken til done, about 1 hour. (the wing or leg joint should move easily when the chicken is done) Debone chicken- throw bones away and put the chicken in the fridge. Strain out the vegetables, but keep the broth and set both in the fridge. You can either let the broth set in the fridge til the fat forms on top and skim off the fat (this takes a while), or you can use a fat separator instead of putting it in the fridge. After the fat has been removed, cook noodles in the broth for about 10 min. While noodles are cooking, cut up chicken into bite size pieces. When the noodles are done, add the chicken and vegetables back into the broth & noodles. The heat from the broth will heat up the chicken and vegetables very quickly. At this point the soup still needs a little salt and pepper to taste, but I let each person season their portion individually.