• • One 4-5 lb whole chicken

  • 3 quart(s) low sodium chicken broth

  • 6 carrots peeled

  • 4 stalk(s) celery ends trimmed

  • 3 medium onions, peeled

  • 5 black peppercorns

  • 1 clove(s) garlic, crushed

  • 10 sprig(s) parsley

  • 2 sprig(s) thyme

  • 1 bay leaf

  • 2 tablespoons unsalted butter

  • 4 leeks, top and root ends trimmed

  • 1 teaspoon(s) salt

  • 1 teaspoon(s) fresh-ground pepper

  • 3 cup(s) (5 ounces) medium egg noodles

Making the stock: 

Place chicken and chicken broth in large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, 1 onion and add to the broth. Add peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to cover chicken. Bring the broth to a broil, reduce heat to simmer, and cook until chicken is very tender (about 1 1/4 hours) skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large clean bowl or stockpot. Discard the vegetables. 

Making the soup: 

Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4" thick pieces and set aside. Remove and discard the skin and bones from the chicken. Cut the meat into 1/2" pieces and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook till onions are translucent (about 7 minutes). Add the chicken, the reserved broth, salt, pepper. Simmer the soup until the vegetables are tender (about 1 hour). Stir in egg noodles and parsley and cook till noodles are tender (about 10 minutes). 

Serve hot.