1 stick celery, leaves, and knuckles, cut into 4 pieces
1 carrot, cut into 4 pieces
1 1/2 t. sea salt
1/2 t. ground pepper
36 oz. noodles
Directions
Put chicken and all ingredients except for noodles in stock pot, cover with water and bring to a boil. Simmer until chicken juice is clear, about 90 to 120 minutes. Remove chicken from broth and discard celery. Slice carrot and return to broth. Shred chicken and add to soup. Add noodles and bring to a boil. Cook 8-10 minutes until noodles are tender.