• Step 1

  Place chicken (breast-side down) and giblets in large stockpot; add cold water. Season with salt. Bring to simmer, uncovered, on MED. Simmer 1 hr, skimming top every 15 min. Baste chicken with cooking liquids. Be careful not to boil.

• Step 2

  Add carrots, celery, thyme, onions, bay leaves, and peppercorns to stockpot; return to a simmer on MED. Simmer 2 hours, reducing heat to MED-LOW if broth starts to boil.

• Step 3

  Transfer chicken to work surface; let cool. Remove meat from bones. Shred meat; set aside 3 cups. Store remaining meat in tightly closed container in refrigerator or freezer until ready to use.

• Step 4

  Strain out vegetables and spices; discard.

• Step 5

  Make soup: Add mirepoix to broth in stockpot. Simmer on MED 30 min or until mirepoix veggies are tender.

• Step 6

  Add reserved shredded chicken and parsley; cook, stirring occasionally, 10 min. Add cooked noodles; cook, stirring, until heated through. Season with salt and pepper.

Note: When servings & ingredients are modified, nutrition & directions may vary.