Learn how to make chicken noodle soup that reminds you of your childhood, but tastes so much better.
Add all the stock ingredients into a large stock pot - I use a 12 quart pot. Bring to a boil and then simmer for 2 hours.
Remove chicken from stock and set aside to let cool before shredding. Strain the stock to remove all the other ingredients. Place stock back into the pot after straining, bringing back up to a simmer.
Using a ladle, remove any excess fat from the top of the stock.
Remove chicken skin from chicken and remove the chicken meat from the bone. Shred the chicken with your hands and put it back in the pot.
Chop up the new fresh celery, carrots, and onions and place in the soup. Simmer for 1 hour.
Just before serving, add the noodles to the soup. Simmer for 15 minutes and serve.
If you are only serving part of the soup, portion it out into a smaller pot and then add the amount of egg noodles you want to the soup. By doing this, the left over noodles will not absorb all the soup broth you are saving for the next day.
When reheating, just add required noodles to the pot and simmer for 15 minutes.
This recipe will start out looking huge, and then slowly become smaller as it reduces over time. I would wait to add additional salt and pepper until you add the noodles, as the soup will be come more concentrated as you get closer to serving it. As always, add salt and pepper as needed.