Preparation Steps

• Rinse the chicken thoroughly under cold water.
• Place the chicken in a large stockpot or Dutch oven.
• Add water to the pot, ensuring the chicken is fully submerged.
• Bring the water to a boil over high heat, then reduce heat to low, cover, and simmer for about 1 hour, or until the chicken is cooked through.
• Remove the chicken from the pot and let it cool slightly. Shred the chicken meat, discarding the skin and bones.
• Strain the broth through a fine-mesh sieve into a clean bowl or pot. Discard the solids.
• Return the strained broth to the pot. Add the carrots, celery, onion, and garlic to the broth.
• Bring to a simmer over medium heat and cook until the vegetables are tender, about 15 minutes.
• Add the shredded chicken, salt, pepper, and thyme to the pot. If using, add the egg noodles.
• Simmer for another 10 minutes, or until the noodles are cooked through (if using) and the soup is heated through.
• Garnish with fresh parsley before serving.