Place chicken, whole, into your soup pot. Add veggies. I cut my onion up fairly large, and do the same for my celery and carrots. We love our veggies over here!

I put A LOT of celery in my soup, because I love it! If I had to guess, I would say use about 5-6 stalks. When I am in a rush I buy the carrot chips and just give them a quick chop. I use the whole bag. We have a big family though, and usually we eat it, I put some in the fridge and then have some for the freezer to pull out in a pinch.

Salt and pepper generously.

Add chicken broth, bouillon (if needed), salt and pepper generously, and fill with water to cover the ingredients, adding about 2-3 more inches above them. Cover and cook until chicken is done.

Depending on the size of your chicken, I find it’s done in about an hour or a little more.

Remove chicken and de-bone, remove skin and dice up meat.

Return to pot.

 While your soup is cooking, boil the egg noodles until they are done, and drain and rinse them.

Add the noodles to the soup, and serve. I like to top mine with parsley.