Instructions

Making the Stock

1. Rinse the chicken and remove the giblets.  Place it in a large soup pot and cover with about 9 cups of filtered water.
2. Add the yellow onions, carrots, celery and bay leaves, then cover and bring to a boil.
3. Let the stock simmer for 2 hours, then remove the chicken.  Let it cool and discard the skin and bones.
4. Strain the broth by pouring it through a sieve lined with cheesecloth, then pour it back into the soup pot.  Discard the carrots, onion, and celery and skim off the fat.

Making the Soup

1. Melt a tablespoon of butter in a skillet set over medium heat.  Saute the carrots, onion, celery and garlic with a sprinkle of salt until soft, then add the cooked vegetables to the pot of chicken stock.
2. Shred the meat from the chicken to get 4 1/2 cups of meat, then add it to the broth.
3. Stir in the spices, bring to a boil, then simmer for 10 minutes.  Adjust seasonings to taste.
4. Remove the soup from the heat and add the evaporated milk and Parmesan cheese.

Cooking the Noodles & Serving

1. Cook 2 1/2 cups of wide egg noodles for 5 to 7 minutes in a pot of salted boiling water, stirring occasionally.  Drain the noodles, then toss them in a bowl with a tablespoon of olive oil to prevent sticking.
2. To serve, place some noodles in the bottom of an empty bowl, then ladle the soup on top.  Serve warm with a garnish of black pepper and Parmesan cheese.