Step 1

Preheat the oven to 425 F.

Step 2

Rinse the celery. Cut 3 of the stalks into 3-inch pieces and place them into a large pot with a lid. Finely dice the remaining 2 stalks and set them aside. Cut the onion into sixths and add to the celery in the pot.

Step 3

Season the chicken with 1 tablespoon of salt and 1 teaspoon of pepper inside and out, getting under the skin where you can.

Step 4

Place the chicken on top of the vegetables. Carefully pour in 2 cups of water. Place the lid on the pot and place it in the preheated oven. Cook for 1 ½ hours, until the thigh's temperature is 160 F.

Step 5

Once the chicken is cooked through, remove it from the pot and let it rest on a carving board for at least 20 to 30 minutes. Once the chicken is done resting, shred the meat and set it aside.

Step 6

Remove the veggies, then strain the rest of the liquid into a fat separator. Return the pot to the stovetop.

Step 7

Add the butter to the pot and turn the heat to medium. Once the butter is melted, add the finely chopped celery. Sauté until soft and just starting to brown.

Step 8

Add in the strained chicken broth and the remaining 2 cups of water and stir. Add 1 teaspoon of the bouillon.

Step 9

Bring to a boil. Add the noodles, then place a lid on the pot and boil for 10 minutes. Remove the lid, stir, and add the shredded chicken. Reduce heat to a simmer, place the lid on the pot, and cook for another 10 to 15 minutes, stirring every 5 minutes. Remove the lid and continue to simmer until the chicken is heated through, most of the liquid has been absorbed, and the noodles are tender all the way through. Taste and add another teaspoon of bouillon, if desired. Season with salt and pepper to taste.

Step 10

Serve the chicken and noodles right away.