combine water, carrots, celery, onion, garlic, bay leaf, thyme, s & p.
place whole chicken on top of vegetables. Cover and cook on low
for 8-10 hrs, or high 4-5.
Transfer chicken to cutting board. Discard bay leaf. Add noodles
cover with lid and cook for 20 mins. While noodles cook discard
skin, fat and bones from chicken; shred meat.
Skim fat from soup and discard. Return chicken to soup and serve.
Originally Submitted
12/27/2011
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