Ingredients:
1 (3 1/2 pound) whole chicken
3 quarts low-sodium chicken broth
6 carrots (peeled)
4 stalks celery
3 medium onion, diced
5 black peppercorns
1 clove garlic, crushed
10 sprigs parsley
2 sprigs thyme
1 bay leaf
2 tablespoons unsalted butter
4 leeks (tops and roots removed)
1 teaspoon fresh ground pepper
3 cups medium egg noodles

Directions:
1. Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs parsley, thyme, bay leaf and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender-about 1 1/4 hours--skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl of stockpot.
2. Make the soup: Skin any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4 inch thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2 inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in large Dutch oven over medium heat. Add vegetables and cook until the onions are translucent-about 7 minutes. Add the Add the chicken, the reserved broth, pepper, salt (if desired). Simmer the soup until vegetables are tender-about 1 hour. Stir in egg noodles and parsley and cook until noodles are tender-about 10 more minutes.

Nutritional Information for 1 cup of soup:
Calories 229, Fat 6, cholesterol 86, sodium 314, carbs 17, fiber 2, protein 26