3 lbs. chicken thighs and/or breasts
1 Tbsp. chicken bouillon granules OR 3 cubes
12 cups water
1/2 teaspoon black pepper or to taste
2 bay leaves
1/2 cup diced onion
2 cups diced carrot
1 cup diced celery
pinch of thyme, optional
2 cups (about 4 oz.) dry egg noodles* 
1 tablespoon parsley flakes
salt to taste

In a large Dutch oven or soup pot, place chicken, bouillon, bay leaves, black pepper and water. Cover and bring to a boil. Lower heat and simmer for 1 hour or until tender. Remove chicken from pot and let cool. Skin and debone the chicken and chop or tear into bite sized pieces. Set aside.

In the meantime, add onion, carrot and celery to the hot broth. Cover and bring back to a boil. Lower heat and simmer for about 15 minutes, or until vegetables are nearly tender. Return to a boil and add noodles. Cook over medium heat until noodles are tender.

Add the prepared chicken and thyme if using, and taste to adjust seasonings. Add more salt and pepper now if desired. Remove bay leaves. Just before serving stir in parsley flakes.

*You may use frozen egg noodles if you wish, just cook in the broth as directed on the package. I have even used spaghetti noodles, elbows and other small pasta when I didn't have egg noodles on hand.

A variation that we like occasionally: withhold a cup of the water when you cook the chicken, and add a 12 oz. can of evaporated milk (such as Pet milk or Carnation) when you add the cooked chicken to the pot for creamy chicken noodle soup.