In a Dutch oven, bring chicken and water to a boil over high heat. Add carrots, celery, onions, parsley sprigs, bay leaves, salt, and black pepper. Return the mixture to a boil.
Reduce heat to low, cover, and simmer 1 hour, or until the chicken is no longer pink inside and the vegetables are tender.
Remove and discard the bay leaves and parsley sprigs. Remove the chicken from the soup. Skim the fat from the top of the soup with a large spoon.
Remove and discard the chicken skin. Remove the meat from the bones. Cut the chicken meat into 1-inch pieces and return the soup.
Add noodles and return the soup to a boil. Reduce heat to medium and cook 5 minutes, or until the noodles are tender.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.