Classic Chicken Noodle Soup

Instructions

1. Cut 1 onion, carrots, and celery into quarters (include the tops of the carrots and celery if you have them). Place the remaining ½ onion into the cavity of the chicken.
2. Place chicken in a large pot and add vegetables from step 1, fresh herbs, bay leaves, peppercorns, salt, and poultry seasoning. Cover with water.
3. Cover pot and bring to a boil over high heat. Once boiling, turn heat down and simmer partially covered for 1 ½ – 2 hours.
4. Remove chicken, shred meat and discard bones. Strain broth through cheesecloth. Discard the vegetables in the strainer (*see note 1).
5. Bring 8 cups of the strained broth to a boil and add carrots and celery. Cook 5 minutes.
6. While carrots are cooking, bring a pot of salted water to a boil. Cook egg noodles according to package directions. Drain and set aside. *see note 2
7. Stir in chicken and simmer until heated through, about 2 minutes. Season with salt and pepper to taste.
8. Place noodles in the bottom of each bowl. Ladle soup over top and serve.