- 4 quarts cold water
- 1 fryer chicken 4-5 pounds
- 2 chicken feet, or one turkey neck or 4 chicken wings or 1 turkey wing
- 1 clove of garlic peeled and bruised
- 1 onion peeled and cut in half
- 1 1/2 cups carrots peeled and cut into 1/2 inch pieces (about 2–3 carrots)
- 1 1/2 cups celery cut into 1/2 inch pieces (about 2 celery stalks)
- ½ bunch fresh flat leaf parsley tied with a string
- 1 bay leaf
- 1 ½ teaspoon salt
- ½ teaspoon whole black peppercorns*
- 1 package thin egg noodles, or noodles of your choice
- Put all ingredients into a large stock pot, except the noodles, and slowly bring to a boil.
- Reduce heat and simmer for four hours, skimming the foam as it first comes to a boil.
- Check after two hours and if too much liquid has cooked away, partially cover for the remaining two hours.
- Strain the stock from the solids and discard the onion, garlic, parsley, bay leaf and peppercorns but save the chicken, carrots and celery.
- Remove skin and debone the chicken. Shred the chicken between your fingers and return the chicken to the pot with the stock.
- Return the carrots and celery to the pot with the stock and chicken and bring back to a simmer.
- Season finished soup with salt and pepper to taste. Using a wide ladle, skim off top layer of fat that floats at the top and discard.
- Boil water and cook noodles according to package directions however keep noodles separate from soup until you are ready to serve. Store each separately.
- Serve the soup over the cooked egg noodles.
*If you place the peppercorns in a small cheesecloth bundle tied with a string, they will be easier to fish out later.