1 (3 to 4 lb.) chicken, cut into 8 pieces
8 to 10 c. chicken broth, preferably low-sodium
1 lg. onion, finely chopped, about 1 c.
6 med. carrots, cut into 2 inch lengths
4 ribs celery, cut into 1 inch lengths
2 cloves garlic, finely chopped
1 bay leaf
1 tsp. black pepper, coarsely ground
8 oz. broad egg noodles

Cover chicken parts with broth in 5 quart saucepot. Add onion, carrots, celery, garlic, bay leaf, and black pepper; bring to a boil over high heat. Partially cover, reduce heat to low and simmer about 1 hour, until chicken is very tender but not yet falling off the bones. As chicken cooks, skim fat off surface every 20 minutes. Remove from heat; using slotted spoon, remove chicken to plate. When cool enough to handle, remove skin and bones. Ten minutes before serving, bring broth to a boil over medium heat. Stir in noodles and cook, covered, until almost tender, uncovering to stir occasionally. Add chicken; cook until chicken is heated through and noodles are tender. Remove bay leaf. Ladle soup directly from pot into wide soup bowls to serve.