Chicken Noodle Soup

In a large Dutch oven or stockpot, combine chicken, water, parsley, bay leaves, carrots, celery, garlic, and onion. Bring to a boil over high heat; reduce heat, and simmer, uncovered, for 1 hour or until chicken is tender. Cool chicken slightly; remove and discard skin and bones. Chop chicken into bite-size pieces; set aside. Strain broth, discarding solids; set aside.

In Dutch oven, melt butter over medium heat. Add diced carrot, diced celery, and diced onion. Cook for 8 minutes, stirring frequently, until vegetables are tender. Add reserved broth, salt, and pepper. Bring to a boil over medium-high heat. Add noodles; cook for 10 minutes or until noodles are tender. Add chicken; cook for 2 minutes or until heated through.