Broth (before straining vegetables, herbs, and chicken bones)
8 large bone-in, skinless chicken thighs (about 3 lbs.)
1 large onion, peeled and diced
2 carrots, peeled and cut into 1-inch pieces or cut into heart-shapes :-)
2 ribs celery, sliced
4 cloves garlic, smashed
2 bay leaves
15 whole peppercorns
2 sprigs fresh thyme
Directions for Broth:
1. In a large pot, add in chicken, carrot, celery, onion, garlic, bay leaves, peppercorns, thyme, and 12 cups water
2. Bring to a boil; reduce heart and simmer, covered 20 minutes. Remove chicken thighs to cutting board and shred meat from bones. Reserve meat and add remaining chicken bones back to pot. Continue to simmer, covered, 1 hour. Strain broth, and discard bones.
Directions for Soup:
1. Bring to boil after straining broth. Add celery, carrots, bouillon cubes, and salt. Add in noodles and cook for 7 minutes. Stir in parsley and reserved chicken. Cook 1 minute and enjoy!
Note: If you want less carrots or don't want to try to avoid carrots during straining, just cut the carrots into chunks for the broth and hearts for the soup!