1 Bunch of Celery, Diced

6-8 Carrots, Peeled and Diced

1 Large Sweet Onion, Diced

6 Cloves Garlic, Minced

1 Tablespoon Extra Virgin Olive Oil

1 Whole Premium, Young Chicken, Skin Removed

3 Cartons of Low Sodium Organic Chicken Broth

1/2 Cup Water

1 Teaspoon Kosher Salt

2 Bay Leaves

1 Teaspoon Fresh Cracked Black Pepper

1 Teaspoon Garlic Powder

1 Teaspoon Dried or Fresh Thyme

1 Bunch Fresh Parsley, Finely Chopped

1 Package of Egg Noodles

Add celery, onions and carrots to a large pot or dutch oven. Sauté in olive oil until vegetables are just tender. Add minced garlic and sauté for another 1-2 minutes.

Add de-skinned chicken. Pour over chicken broth and water. Add salt, pepper, garlic powder, bay leaves, and thyme. Cover and turn heat to medium. Slowly simmer until chicken is falling off the bone.

Remove chicken from pot and pull all chicken off the bone. Chop chicken and pour back in to the pot. Discard bones.

Give the soup a stir and add in about 1/2 a package of the egg noodles (or the whole package if you like it extra noodly). Continue to cook according to noodle package directions or until noodles are al dente.

At this point, you will want to taste your soup to see if you need to add any additional salt.

Serve with fresh parsley on top and enjoy!