INGREDIENTS
8 cups
Chicken Stock or fat-free, lower-sodium chicken broth
2
skinless, bone-in chicken thighs
1
skinless, bone-in chicken breast half
2 cups
diagonally sliced carrot
2 cups
diagonally sliced celery
1 cup
chopped onion
6 oz
uncooked medium egg noodles
1/2 tsp
kosher salt
1/2 tsp
black pepper
Celery leaves (optional)