6cupschicken bone broth(most containers are 32 oz = 4 cups)
water(enough to finish covering your whole chicken in your stock pot, if needed)
1teaspooneach, salt & pepper(add more to taste when adding noodles)
1mediumonion(yellow or white, finely chopped)
2-3clovesgarlic(minced, about 1 tablespoon)
5-6stalksthyme(pulled from stem, or use ½ tablespoon dried thyme)
1tablespoonparsley(optional - fresh, chopped)
Place your whole chicken in a large stock pot, add broth, and water if needed to cover the chicken. Add salt, pepper, and bay leaves.
Cover and bring the water to a boil. Reduce heat and simmer, covered, for about 90 minutes or until the meat begins to fall off the bone. (this step will take approximately 30-40 minutes if you are using chicken thighs only)
Remove chicken to a plate or large dish, use a slotted spoon to remove any pieces that may still be in the soup broth as well as the bay leaves.
Add chopped vegetables (onion, garlic, carrots, celery) and thyme to the broth in stock pot, cover and continue to simmer while removing the bones from chicken meat (allow your chicken meat to cool for a few minutes first). Discard bones and skin.
Broth will simmer for a total of approximately 30 minutes, at the half way point (15 minutes) return the chicken meat to soup, taste and adjust seasoning, then add pasta. Cover and simmer for the final 15 minutes.
Remove from heat, stir in the chopped parsley (if desired) and serve.