1 chicken about 4 lb
1 1/2 onions, 1 chopped and 1/2 diced
5 celery stalks, 2 chopped and 3 sliced
5 carrots, 2 chopped and 3 sliced
3 garlic cloves, smashed
1 tsp peppercorns
2 bay leaves
3 sprigs fresh thyme
1 cup frozen peas
Salt and pepper, to taste
In a large pot, combine the chicken, chopped onion, chopped celery, chopped carrot, garlic, peppercorns, bay leaves, and thyme. Cover with water until ingredients and chicken are submerged. Bring to a simmer and cook on low for 30 minutes or until chicken is fully cooked.
Remove chicken from pot and remove skin and meat from the carcass. Transfer meat to a plate and refrigerate for later. Return bones to pot and simmer for 1 hour.
After cooking, strain stock through a fine mesh strainer and clean pot. Discard solid pieces and return stock to pot.
Bring to boil and cook for about 20 minutes. Season to taste with salt and pepper. Halfway through cooking, add the leftover onion, celery, carrots, and peas.
Cook the egg noodles and add to the pot along with the chicken. Adjust seasonings and serve.