Chicken Noodle Soup

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Ingredients

One 3 1/2-pound chicken, cut into parts—breast, thighs, backs, wings and neck (if available)

5 carrots (2 carrots scrubbed clean, but not peeled, cut into 2 inch chunks for the stock, 3 carrots peeled and cut into 1/4-inch rounds for the soup)

5 ribs of celery (2 ribs cut into 2 inch pieces for the stock, 3 ribs cut into 1/4-inch thick slices for the soup), including celery tops for the stock

1 onion, quartered (for stock, peel on is okay)

3 cloves of garlic, peel on, cut in half

2 to 3 sprigs of fresh thyme (or a teaspoon of dried)

1 bunch of parsley

5 whole peppercorns

Salt

8 to 12 ounces of egg noodles (depending on how noodle-y you want your soup)

Freshly ground black pepper

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