My Not-So-Quick And Easy Chicken Noodle Soup - cooking recipe

Ingredients

4 large bone-in chicken breast halves
1 large onion, chopped
4 -5 carrots, sliced
4 -5 celery ribs, sliced
1 teaspoon salt
pepper
2 bay leaves
2 teaspoons leaf thyme
20 cups water (approx. (or more)
18 chicken bouillon cubes (more or less to taste)
1 (16 ounce) bag egg noodles, cooked and drained
parsley, if desired

Preparation

Heat chicken and water to boiling, skimming fat as it accumulates.
Add the onion, celery, carrots, seasonings, and bouillon.
Bring back up to a boil, cover and simmer over low heat for approximately 45 minutes to an hour.
When chicken is tender, remove to a plate till cool enough to handle.
Remove skin and pull off meat into bite-size pieces.
Place chicken back in the pot,and add noodles, and fresh parsley if desired.
Reheat and serve.