|1||Place the chicken in a large soup pot. Add the garlic and onion. Pour in 14 cups of water, or enough to cover the chicken. This isn't an exact science so if you need more water to cover your chicken fully, add it here. Cover the pot with a lid and bring to a boil over medium-high heat. Adjust the heat as needed to prevent it from boiling over. Boil for 45 minutes. Turn off the heat. Carefully remove the chicken and place it on a large plate to cool (I use a combination of strong slotted spoons and spatulas to remove the chicken.)|
|2||Strain the broth and add it to the bowl of a slow cooker (about 6 quarts in size). Discard the garlic and onions. Add the remaining 2 cups of water to the broth. Preheat the oven to 400 degrees F. As soon as the chicken is cool enough to handle, use a combination of two forks and/or your hands to pull all the meat off of the bones. Place the meat in a bowl and discard any inedible pieces that aren't bones. Put the shredded meat in the refrigerator. Place the bones on a baking sheet and roast for 20 minutes.|
Add the parsley, rosemary, and thyme to the slow cooker. Add the bones. Cover and cook on low for 6 to 8 hours. Ninety minutes before your broth cooking time is up, use a slotted spoon to remove the bones and herbs. Discard. It's okay if a few leaves of herbs remain. Add the celery and carrots. Twenty minutes before the cooking time is up, stir in the noodles, chicken, salt, and pepper. Slow cook for the remaining 20 minutes, until the vegetables and noodles are tender. Serve warm and garnish with herbs.
Recipe and Photography by: Lori Rice