Cooking Steps

• Mince 3 cloves of garlic and 1 onion. Dice 4 stalks of celery and 4 large carrots.
• Heat 3 Tbsp. of olive oil in a large heavy-bottomed soup pan or Dutch oven. Add the garlic, onions, celery, and carrots along with a pinch of salt and pepper. Saute until softened (about 5-6 minutes).
• Add 12 cups of water and 1 whole chicken to the soup pan (making sure the water covers the chicken). Bring the soup to a boil.
• Once the soup is boiling, reduce heat to low and simmer for 2 hours. After 2 hours and the chicken is fully cooked, remove the chicken from the pan and allow to cool enough to touch.
• Remove the meat from the chicken. Discard the bones, cartilage, and skin. Return the chicken meat to the soup pot.
• Add 2 chicken bouillon cubes, 2 bay leaves, and 4 Tbsp. of parsley to the pot. Bring the soup to a boil once again.
• Once the soup is boiling, reduce to low and add 2 ½ cups of egg noodles. Simmer for an additional 30 minutes.
• Add more salt and pepper to the soup if needed before serving.