Ingredients:

• 1 whole chicken (about 4-5 pounds), cut into parts
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 large onion, diced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon dried dill (optional)
• Salt and pepper to taste
• 2 cups egg noodles (or any pasta of your choice)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional)

Instructions:

1. Prepare the Chicken:
• In a large pot, place the chicken pieces and cover with water (about 8-10 cups). Bring to a boil over medium-high heat.
• Reduce the heat to low and simmer for about 30 minutes, skimming off any foam that rises to the top.
2. Cook the Vegetables:
• Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine sieve and return it to the pot.
• Add the carrots, celery, onion, and garlic to the pot. Stir in the bay leaf, thyme, parsley, and dill (if using). Season with salt and pepper.
• Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
3. Shred the Chicken:
• While the vegetables are cooking, remove the skin and bones from the chicken and shred the meat into bite-sized pieces.
4. Add the Chicken and Noodles:
• Add the shredded chicken back into the pot. Stir in the egg noodles and cook for an additional 10 minutes, or until the noodles are tender.
5. Serve:
• Remove the bay leaf from the soup. Taste and adjust seasoning with more salt and pepper if needed.
• Ladle the soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side if you like a bit of acidity to balance the flavors.

Tips:

• For a richer flavor, you can sauté the vegetables in a bit of olive oil before adding them to the broth.
• You can also add other vegetables like peas, corn, or potatoes based on your preference.
• If you prefer a thicker soup, you can add a slurry of corn-starch and water towards the end of cooking.