INGREDIENTS
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8 cups canned chicken broth
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1 cup carrot, cut into 1/4-inch slices
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1 cup celery, cut into 1/4-inch slices
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1 cup onion, chopped
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1 garlic clove, minced
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2 bay leaves
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1/2 teaspoon dried thyme
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4 teaspoons salt (to taste)
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1/2 teaspoon fresh ground black pepper, to taste
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1 (3 1/2 lb) roasting chickens
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3 cups wide egg noodles, uncooked
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