Ingredients
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4 large bone-in chicken breast halves
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1 large onion, chopped
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4 -5 carrots, sliced
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4 -5 celery ribs, sliced
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1 teaspoon salt
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pepper
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2 bay leaves
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2 teaspoons leaf thyme
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20 cups water (approx. (or more)
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18 chicken bouillon cubes (more or less to taste)
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1 (16 ounce) bag egg noodles, cooked and drained
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parsley, if desired
Instructions
- Heat chicken and water to boiling, skimming fat as it accumulates.
- Add the onion, celery, carrots, seasonings, and bouillon.
- Bring back up to a boil, cover and simmer over low heat for approximately 45 minutes to an hour.
- When chicken is tender, remove to a plate till cool enough to handle.
- Remove skin and pull off meat into bite-size pieces.
- Place chicken back in the pot,and add noodles, and fresh parsley if desired.
- Reheat and serve.