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Place chicken thighs, 2 whole carrots, 2 stalks of
celery, and onion in large pot. Fill pot with
water to cover ingredients and place on high until
boiling. Reduce heat to keep on a low boil and
cover. Cook 30 minutes.
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Remove chicken thighs, carrots, celery, and
onion from broth. Strain broth and return to
pot (optional). Chop up remaining carrots and
celery, add to broth. Add bullion, salt, and
other seasonings. Bring to boil, cook 10
minutes and add egg noodles. Cook to desired
tenderness.
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