1 medium fryer, cut up OR 10 chicken thighs 10 cups cold water 2 stalks celery, chopped 1 large carrot, chopped 1 medium onion, chopped 1/2 tsp salt 1/2 tsp ground black pepper 1/4 tsp poultry seasoning 1/8 tsp thyme 1-1/2 cups egg noodles
Place the chicken into a large heavy pot and cover with cold water. Add chopped vegetables and seasonings. Bring to a boil, reduce heat, then remove any foam from the top. Simmer for another hour and a half until chicken is tender and falls from the bones. Remove the chicken from the soup and cool. Separate the meat from the bones and chop the chicken into bite-size pieces. Bring the broth to a boil and add the egg noodles. Cook for 5 minutes, then add the chopped chicken back into the pot. Resume cooking for 3-5 minutes until the noodles are done. Serve garnished with fresh parsley sprigs.