✓ Rinse the chicken pieces under cold water, then pat them dry with paper towels.

✓ Peel and chop the carrots into bite-sized pieces. Wash and chop the celery stalks. Mince the garlic cloves and roughly chop the parsley.

✓ Place a large pot over medium heat and add enough water or chicken stock to cover the chicken pieces.

✓ Once the liquid comes to a gentle boil, carefully lower in the chicken pieces. Reduce the heat to low and simmer for about 10 minutes.

✓ Using tongs, transfer the chicken pieces from the pot into a large bowl. Let them cool slightly before removing the skin and bones. Shred the meat off the bones and set aside.

✓ Add more water or stock to the pot if necessary, then return it to medium heat. Stir in the chopped carrots, celery, onion, garlic, parsley, bay leaves, salt, and pepper.

✓ Bring the mixture back to a boil, then reduce the heat to low and simmer for 30-45 minutes.

✓ Return the shredded chicken meat (and any accumulated juices) to the pot.

✓ If using egg noodles, add them in during the last 5 minutes of cooking time and stir gently until they are just tender.

✓ Carefully strain the broth through a fine-mesh sieve into clean containers. Discard the solid remnants but save any extra chicken meat for another use if desired.

✓ Serve the hot chicken broth as is, garnished with fresh herbs or a sprinkle of black pepper.