One 3 1/2-pound chicken, cut into parts—breast, thighs, backs, wings and neck
5 carrots (2 carrots scrubbed clean, but not peeled, cut into 2 inch chunks for the stock, 3 carrots peeled and cut into 1/4-inch rounds for the soup)
5 ribs of celery (2 ribs cut into 2 inch pieces for the stock, 3 ribs cut into 1/4-inch thick slices for the soup), including celery tops for the stock
1 onion, quartered (for stock, peel on is okay)
3 cloves of garlic, peel on, cut in half
2 to 3 sprigs of fresh thyme (or a teaspoon of dried)
1 bunch of parsley
5 whole peppercorns
Salt
8 to 12 ounces of egg noodles (depending on how noodle-y you want your soup)
Freshly ground black pepper
Ingredients
categorized
original
Produce
Carrots (5)
Celery (2 ribs cut into 2 inch pieces, ribs of (5)