* 2-3 lbs chicken (thighs and drumsticks, skin on and bone in)
* 1/2 lb of carrot chips or sliced carrots
* 4 stalks celery, halved
* 1/2 large onion, halved
* 2 bay leaves
* water to cover
* salt and pepper to taste
* Egg noodles
1. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Bring to a boil and then reduce heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often). (It took about hour and 20 minutes to cook, when we did it.) When soup has about 10 minutes left to simmer, cook noddles according to directions.
2. Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper to taste. Return the chicken, carrots, celery and onion to the pot, stir together.
3. Serve with egg noodles.