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1
You''ll need a pot slightly larger than the chicken, enough to be snug but big enough to add the veggies. Put the chicken in the pot, toss in the first set of carrots, celery and onion about, cover with water, and bring to a lively boil. Drain the water off, add the chicken broth and ginger, bring to a slow boil, lower the heat and simmer, covered, for 35-40 minutes.
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2
Remove the chicken and veggies to a colander, and strain the broth back into a bowl. Degrease the broth ((I use one of those measuring cups with the spout on the bottom). Fish out the ginger and discard. While the chicken is cooling, take about 1 1/2 cups of the broth, put it into the pot with the diced carrots, celery, onions and parsley, bring to a boll,reduce heat and cook until the veggies are tender, about 10-15 minutes depending on how small you diced them,. Turn off the heat.
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3
When the chicken is cool enough, shred the meat into the pot with the the diced veggies (save the first set for future stock if you like). If you feel really ambitious you can make a quick broth with the remaining bones and use that to cook the egg noodles; otherwise, use additional chicken broth or some canned broth to cook until; tender.
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4
Strain the noodles and add to the chicken and veggies along with the reserved broth. Add about a tablespoon of soy sauce, or to taste.
