Ingredients: 1 3 lb (~1.4 kg) whole chicken 1 cup carrots, chopped ⅓ cup white or yellow onions, chopped ½ cup celery stalks, chopped (leaves removed) 1 chicken bouillon cube Shredded chicken (from stock) 2 cups cooked egg noodles, to taste

add all of the stock ingredients. Reduce heat after bringing to a boil. Cover and simmer for 1½ to 2 hours, or until the chicken is quite soft.

Take out the chicken from the pot and set it aside

Use a fine strainer to transfer the remaining soup to a larger saucepan so that the clear broth is the only thing remaining.

After the broth cools, chill it for several hours or even overnight, or until the fat separates and floats to the top.

Once the chicken is carved, set aside all of the white and dark flesh for the soup, add the cooked carrots, onions, and celery that you removed from the stock. Add ⅓ cup of broth

Stir all of the puréed veggies into the broth after adding them, then add the extra raw carrots, onions, and celery in the saucepan that you chopped.

Cook the veggies for 5 to 7 minutes, or until they are soft. You might have to increase the heat a little,

the cooked noodles and the shredded chicken pieces, then fully heat, Serve!