Serve it without broth for the first dinner and then as a soup for leftovers.
1 Whole Soup Chicken
5 lbs of Carrots
1-2 bunches of Celery
Better than Bouillon Chicken Base
No nutrition information available
I don't typically follow a recipe - I cook by "eyeing things up" - so my amounts are only approximate.
Day 1 - Start by rinsing off a whole chicken. Place into a large stockpot with about 3 or 4 whole peeled carrots and 2-3 whole stalks of celery and 1 quartered onion. Fill pot with water to about 1.5 inches of the rim. Bring to a boil and boil for about an hour. Turn the burner off and let sit until completely cooled - a couple hours. Strain the broth through a fine sieve - I actually strain it twice to make sure no little bones end up in my finished broth. Throw out (or compost) the veggies. Pull the chicken apart into bite size pieces (I like it pulled by hand vs. being cut up. Refrigerate the chicken separately. Refrigerate the broth overnight.
Day 2 - Cut up carrots, celery, and onion into bite size chunks - whatever size you prefer - I like a little bit larger chunk. Add to the pot - put in as many as you like. I love lots of veggies so I add the full 5 lbs of carrots and about an equal mix of celery. One onion is enough. Add the cooked chicken. If any fat has hardened on top of the refrigerated broth I scrap it off and discard it. The remaining broth is now added to the pot. Add more water to fill the pot if needed. Add parsley, salt, and pepper to taste. simmer for 4-5 hours or longer - I put this on in the morning and simmer all the way until dinner - I add water throughout the day if needed. You don't have to simmer it that long but I love the smell of it throughout my house - it brings back memories. As it gets near dinner time, I taste the broth and if it doesn't taste chickeny enough I will add some bouillon - it all depends on the taste though.
About 45 minutes before serving make up a batch of egg noodles and add to the pot. Serve and enjoy.