Homemade Chicken Noodle Soup

As seen on YouTube  Wyse Guide

Ingredients

• 1 cup diced onion
• 2 cups chopped carrot
• 1 cup chopped celery
• 1 ½ cups chopped fennel (one bulb)
• 2 sprigs thyme
• 1 tbsp salt
• 1 ½ tsp black pepper
• 1 cup egg noodles
• 3-4 lb whole chicken

Instructions 

• Heat a 6- or 8-quart Dutch oven over medium heat with 2 tbsp olive oil. Add the onion and cook until soft and translucent, 3 minutes.
• Add the carrot, celery, fennel, chicken, and thyme. Cover with 2 quarts of water. Bring to a boil and reduce to a simmer. Cook until the chicken registers 165°F.
• Remove the chicken from the soup and add the egg noodles. When the chicken is cool enough to handle, remove and discard the skin. Separate the meat from the bones and shred. Add back to the soup to warm through and serve. Depending on the size of the chicken, add some or all of the meat and store the rest in the refrigerator for up to one week.