Quick and Easy Bobby Flay Chicken Noodle Soup Recipe - Worth Pinning

Ingredients

• 1 whole free-range chicken (about 3.5 pounds), rinsed, giblets discarded
• 1.5 cups shredded cooked chicken
• 1 medium onion, chopped
• 2 large white onions, quartered
• 2 medium carrots, cut diagonally into 0.5-inch-thick slices
• 2 carrots, cut in large chunks
• 2 celery ribs, halved lengthwise, and cut into 0.5-inch-thick slices
• 3 celery stalks, cut in large chunks
• 3 garlic cloves, minced
• 1 head of garlic, halved
• 1 turnip, halved
• 1 handful fresh flat-leaf parsley, finely chopped
• 4 fresh thyme sprigs
• 0.25 bunch fresh thyme
• 1 bay leaf
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 2 tablespoons (30 milliliters) extra-virgin olive oil
• 2 quarts (1.9 liters) chicken stock
• 8 ounces (226 grams) dried wide egg noodles
• Kosher salt and freshly ground black pepper