Instructions

• Put the 1 lb chicken breast, diced celery, diced carrots, 3 bay leaves and ½ tsp dried thyme into a large stockpot or Dutch oven. Add 12 cups chicken broth (or water with 2 tbsp Vegeta Seasoning). Bring to a boil over medium-high heat.
• Reduce heat to maintain a gentle simmer, partially cover, and cook until the chicken is cooked through and the vegetables are tender, about 20–30 minutes.
• Use a slotted spoon or tongs to remove the chicken to a cutting board. Discard the bay leaves. Shred or dice the chicken and set aside.
• Increase heat to bring the soup back to a gentle boil. Add the 6 oz egg noodles and cook until the noodles are tender, about 6–8 minutes (follow the noodle package if different).
• While the noodles are cooking, whisk the 4 egg yolks in a heatproof bowl until smooth. Ladle 1 cup of hot broth from the pot into the bowl and whisk to temper the yolks; then ladle in a second cup of hot broth and whisk again.
• Reduce the heat to low. Slowly pour the tempered egg yolk mixture into the pot while stirring constantly. Do not let the soup boil; heat gently for 1–2 minutes until the soup is warmed through and slightly thickened.
• Return the shredded chicken to the pot, stir to combine, heat for 1–2 minutes more, taste and adjust seasoning as desired, and serve.