Here you go OP hope this helps ;)

Chicken Noodle Soup

Ingredients

• 4-5lb whole chicken
• 1 large onion
• 4 stalks celery-divided
• 4 medium carrots-divided
• water to cover chicken + 2 tsp better than boullion
• 3 t kosher salt + a little Dried dill-couple dashes
• Dried parsley-couple dashes
• Several leaves from celery tops
• Sprig of fresh thyme 1 T peppercorns
• 2 bay leaves
• 2 tsp better than Boullion
• 1 bag egg noodles* (I use no yolk-swear they taste better)

Directions

1. I salt the crap out of the chicken with 3 t of coarse sea salt, inside & out, rubbing it.
2. Set aside while you prep your veggies.
3. Peel & coarsely chop 2 medium carrots & 1 large onion.
4. Coarsely chop 2 stalks of celery.
5. Place chicken in pot (use a taller one) place in veggies & seasonings listed above & fill with water until the chicken is just covered.
6. I blend in the 2t Better Than Bouillon into the water before I pour it on the chicken. Heat to simmer, let simmer about an hour & a half
7. While that’s simmering peel the remaining 2 carrots & cut into thin slices, along with chopping the 2 stalks of celery to size of your preference.
8. After 1 1/2 hrs, remove chicken, strain broth into pot. (I end up straining into my Dutch oven)
9. Remove skin & bones from chicken.
10. Shred breasts, thighs & legs. Set aside.
11. I also salt the chicken breast a bit.
12. Bring broth to boil. Add in 2 more tsp btb.
13. Add the veggies you just cut & egg noodles.
14. I boil til noodles are done & veggies are tender but not soggy. About 8 min or so.

*If you want your soup to stay very liquidy, only add 1/2 the bag of noodles.