Elise Bauer

chicken, cut into parts—breast, thighs, backs, wings and neck (if available)

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)

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

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

garlic, peel on, cut in half

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

bunch of parsley

whole peppercorns

Salt

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

Freshly ground black pepper