6 ounces uncooked medium egg noodles
2 (4-ounce) skinless, bone-in chicken thighs
1 (12-ounce) skinless, bone-in chicken breast half
8 cups Chicken Stock or fat-free, lower-sodium chicken broth
2 cups diagonally sliced carrot
2 cups diagonally sliced celery
1 cup chopped onion
1/2 tsp kosher salt
1/2 tsp black pepper
How to Make:
1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.
2. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.