INGREDIENTS
1
roasting chickens
1
cut into 4-inch slices 1 cup carrot
1
cut into 4-inch slices 1 cup celery
2
Bay leaves
1
Garlic clove
1 cup
Onion
1/2 tsp
Thyme, dried
3 cups
Wide egg noodles
1/2 tsp
Black pepper, fresh ground
4 tsp
Salt
8 cups
Water