Delicious and comforting Homemade Chicken Noodle Soup to help combat cold & flu season.
To make the stock: In a large stockpot, cook chicken & chicken broth over medium heat. Add bay leaf, peppercorns, garlic, parsley. Add extra water to cover the chicken. Bring to a boil and then reduce to a simmer. Cook for 1 1/2 hours or until the chicken is falling off of the bone. Remove the chicken to a bowl and strain the broth into a new pot.
Remove skin and bones from the chicken, cut meat into pieces.
In the large pot with the reserved broth in it, add chicken, onion, carrots, celery, remaining parsley, salt & pepper to taste. Simmer until the vegetables are tender, about 1 hour. Add egg noodles and cook an additional 10 minutes or until noodles are tender.