Instructions

1. Begin by preparing your ingredients. Cut the whole chicken into pieces, ensuring you separate the legs, thighs, wings, and breasts. Wash and slice the carrots and celery, and chop the onion into small pieces.
2. In a large pot, heat the tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
3. Add the sliced carrots and celery to the pot. Continue to sauté the vegetables for another 5 minutes, stirring occasionally, until they begin to soften.
4. Next, add the chicken pieces to the pot. Season the chicken with salt and pepper to taste. Cook the chicken for about 5-7 minutes, turning occasionally, until it is browned on all sides.
5. Pour in the 4 cups of chicken broth, ensuring that the chicken and vegetables are fully submerged. If necessary, add a little water to cover the ingredients completely.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
7. Once the chicken is cooked, carefully remove the pieces from the pot and set them on a cutting board to cool slightly. After a few minutes, shred the chicken into bite-sized pieces, discarding the bones and skin.
8. Return the shredded chicken back to the pot. Add the 2 cups of egg noodles to the soup and stir well. Increase the heat to medium and cook for an additional 8-10 minutes, or until the noodles are tender.
9. Once the noodles are cooked, taste the soup and adjust the seasoning with more salt and pepper if needed. If you prefer a richer flavor, you can add herbs such as thyme or parsley at this stage.
10. Remove the pot from heat and let the soup cool for a few minutes before serving. Ladle the chicken and noodle soup into bowls and enjoy your warm, comforting dish!