- 8 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 2 4-ounce skinless, bone-in chicken thighs
- 1 12-ounce skinless, bone-in chicken breast half
- 2 cups diagonally sliced carrot
- 2 cups diagonally sliced celery
- 1 cup chopped onion
- 6 ounces uncooked medium egg noodles
- 12 teaspoon kosher salt
- 12 teaspoon black pepper
- Celery leaves optional