Chicken Noodle Soup
Ingredients
- 1 (4-lb.) whole chicken
- 8 cups low-sodium chicken broth
- 2 dried bay leaves
- 1 head garlic, halved
- 6 teaspoons kosher salt, divided
- 3 tablespoons unsalted butter
- 5 carrots, thinly sliced
- 4 stalks celery, thinly sliced
- 1 yellow onion, chopped
- 1 tablespoon chopped fresh thyme
- 1 pound egg noodles
- 3 tablespoons chopped fresh flat-leaf parsley
- ¾ teaspoon freshly ground black pepper
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