1 gallon water
1 whole chicken, cut into pieces
2 bay leaves
1 large onion, halved
8 whole peppercorns
2 whole garlic cloves
1 stick lemongrass
1T poultry seasoning
1 bunch of celery leaves, chopped
1 lb carrots, chopped
1 bunch of celery, chopped
1 bunch of fresh rosemary
1 8 oz pkg egg noodles
1. Place chicken into the pot of water and simmer for 30 mins (skim the fat with a spoon)
2. Place the garlic, onion, some celery & carrots (3 whole carrots, 3 whole celery pieces), lemon grass, bay leaves and poultry seasoning into the water. Simmer, covered for 1 hour.
3. Strain the stock over a colander. Place the chicken pieces onto a plate and shred once cool enough to handle.
4. Put the broth back on the stove. Add the remaining celery and carrots. Bring to a boil and add the celery leaves and egg noodles. Simmer until the egg noodles cook. Add in the chicken and enjoy!