Step 1

Place the chicken in a large dutch oven.

Step 2

Pour the water overtop.

Step 3

Add the onion, salt, pepper and bay leaf.

Step 4

Bring to a boil then reduce the heat.

Step 5

Simmer, covered, until the chicken is tender. Ours took about 90 minutes.

Step 6

Remove the chicken from the broth and allow it to cool.

Step 7

Measure the broth to make sure you have at least 6 cups of liquid. If you don’t, add additional chicken broth to make 6 cups.

Step 8

Add the carrots, celery and onion to the broth. Bring it to a boil.

Step 9

Once the broth is boiling, add the noodles and cook about 8 minutes until the noodles are tender.

Step 10

While the noodles are cooking, remove the meat from the bones. You should have about 4 cups of meat. Discard the bones and skin. Shred the chicken into bite size pieces.

Step 11

After the noodles are cooked, stir in the chicken and fresh parsley.

Step 12

Heat through.

Step 13

Makes about 9 cups of soup.