2 TBSP Vegetable Oil
2 Medium Onions, chopped
3 Medium Carrots, cut into ¼ rounds
3 Celery Ribs, cut into ¼ inch thick slices
1 6 to 7 Pound Chicken
2 Qts. Chicken Broth or Canned Low-Sodium Broth
1 Qt. Cold Water, or as needed
4 Sprigs of Fresh Parsley
3 Sprigs of Fresh Thyme or ½ tsp. Dried Thyme
1 Bay Leaf
Salt and Freshly Ground Black Pepper
2 Cups Egg Noodles
Chopped Fresh Parsley for Garnish
Heat the oil in a broth pot over medium heat. Add the onions, carrots and celery and cook, stirring often, until softened, about 10 minutes.
Cut the chicken into 8 pieces, (I don’t cut it up). (If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, Thyme and bay leaf.
Reduce the heat to low, Simmer, uncovered, until the chicken is tender, about 2 hours.
Remove the chicken from the pot and set it aside until cool enough to handle. Remove and discard the parsley, thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup.
Cut the meat into bite-size pieces, discarding the skin and bones. Add the noodles and cook until done, about 10 minutes. Stir the chicken back into the soup and season to taste with salt and pepper.
(The soup can be made up to 3 days ahead, cooled, covered and refrigerated, or frozen for up to 3 months).