Chicken Noodle Soup Recipe

Ingredients :

Chicken - 1 ( 4 pound)
carrots peeled and sliced - 3 medium
yellow onions, quartered - 2 medium
celery, sliced - 2 stalks
Garlic - 1
Fresh ginger - 1
Water - 12 cups
thyme - 10 sprigs

For the soup :

 carrots, small dice - 2
 stalks celery, small dice - 2 stalks
 small yellow onion, small dice - 1 small
 tablespoon kosher salt - 1 tbsp 
dry egg noodles, broken up if long - 1 pound.

Method :

1.  Combine all ingredients for the stock in a large stockpot and bring to a boil over high heat. Reduce heat to medium low, and simmer until chicken is fully cooked and meat is falling off the bone, about 1 hour.
2.  Remove chicken from the pot and set aside to cool; strain the stock, discarding the vegetables. When chicken is cool enough to handle, remove skin and shred the chicken into 1/2-inch-wide pieces. Discard skin and bones, and reserve meat.
 3.  Return the stock to the stockpot and add the fresh vegetables; bring to a boil. Reduce heat to medium low and simmer until vegetables are tender, about 7 minutes. Return shredded chicken to the soup.
4.  Bring a pot of salted water to a boil over high heat. Add egg noodles and simmer until almost completely cooked, about 4 minutes; drain noodles.
 5.  Add cooked noodles to the soup, and season with salt and freshly ground pepper.