Chicken Soup
  1. Remove giblets from chicken and rinse well with cold water. In a large stock pot, fully cover chicken with cold water. Add salt. Bring to a simmer and reduce heat. As water heats, skim and discard any gray scum and foam that comes to the surface. Add celery stalks, carrots, onion and garlic. Cover and simmer on very low heat for one hour. Refrigerate two hours or overnight.
  2. Remove chicken and vegetables from broth. Discard cooked vegetables. Remove meat from chicken carcass. Heat broth and add remaining vegetables; cook until just tender, about 10 - 15 minutes. Add chicken meat and thyme. Cover and cook on lowest heat for 10 inutes. Add noodles; cook another three minutes, or just until noodles are cooked.. Adjust seasonings with salt and pepper.
  3. If you have chicken stock on hand, cook the chicken in stock. This will create more flavorful chicken and a much stronger "double strength" broth.