4 Chicken breasts on the bone 4 carrots, large, chopped 4 celery stalks, large, chopped 1 onion, medium, chopped 1 tsp salt 1 tsp tumeric 1/2 tsp pepper, black or white 1/4 tsp thyme, ground 1 tsp parsley, dried 16 oz frozen egg noodles
Cover chicken in 4 quarts of water. Bring to a boil, and then reduce heat to low, simmering for 30 minutes. Take the chicken out, and remove the meat from the bones. Return bones to broth and simmer on low heat, covered, for 1 hour. Remove bones from broth, then add carrots, celery, onions, herbs, and spices to the pot. Simmer for 10 minutes. Increase heat and add frozen egg noodles and chicken. Cook for 10 minutes.