Whole Chicken
2-3 medium carrots, chopped
2-3 celery stalks, chopped
1/2 medium onion chopped
1 1/2-2 cups dry egg noodles (about two large handfuls)
2 chicken bouillon cubes
2 tsp. salt
1 tsp. pepper
2 bay leaves
Additional broth may be needed. I usually add 1-2 cans Swanson Broth
Place whole chicken in a large pot, season with salt and pepper. Cover chicken with water and add bouillon and bay leaves. Bring water to a boil and cook until chicken is no longer pink. (about 45 mins.) Remove chicken from pot and set aside. Place strainer in a bowl and pour cooking liquid/broth through to remove any bits from cooking and bay leaves. Return broth to pot.
While chicken is cooking chop vegetables. Add vegetables to broth and bring to a boil. Once broth is boiling add dry noodles.
Remove chicken from bones and shred. When noodles are nearly cooked through add about 1 cup shredded chicken and heat through. Enjoy!
