Ingredients
3 tbsp olive oil
3 garlic cloves
1 onion
4 celery stalks
4 large carrots
12 cups water
1 whole chicken, about 5 to 6 lbs
2 chicken bouillon cubes
2 bay leaves
4 tbsp fresh parsley
2½ cups egg noodles
salt and pepper, to taste
Preparation
Mince the onion and garlic and dice the stalks of celery and carrots.
In a large heavy-bottomed pot, heat oil over a medium flame. Add the garlic, onions, celery, and carrots. Season with a pinch of salt and pepper. Saute for about 5 to 6 minutes or until softened.
Put whole chicken into pot and add 12 cups of water. Make sure that the water covers the chicken. Bring the soup to a boil.
Once soup boils, reduce heat to low and gently simmer for 2 hours. Once the chicken is fully cooked, remove it from the pot and allow it to cool to the touch. Shred the chicken meat and discard the bones, cartilage, and skin. Return shredded chicken to the pot.
Add chicken bouillon cubes, bay leaves, and parsley to the pot. Bring the soup to a boil once again. Once soup starts to boil, reduce heat to low and add 2½ cups of egg noodles. Simmer for 30 minutes.
Adjust seasoning to preferred taste. Ladle into bowls and serve immediately while piping still hot.
