Hearty Chicken Noodle Soup

Ingredients:
3 to 4-lb. chicken pieces skin removed
2 medium stalks celery, sliced
2 medium carrots, sliced
1 medium onion, chopped
2 cloves garlic, finely chopped
4 14.5-oz. cans low sodium chicken broth
1 tsp. dried parsley
1 tsp. dried thyme
1 bay leaf
1 cup wide egg noodles, uncooked

Directions:
Remove breast and wing meat from bone of chicken
and tear into bite-size pieces.
Heat all ingredients, except noodles,
in a large soup pot over high heat.
Bring to a boil, stirring occasionally.
Stir in noodles and return to a boil, stirring occasionally.
Reduce heat and cook uncovered for 10 to 15 minutes,
stirring occasionally until noodles and vegetables are tender.
Remove and discard bay leaf.