Chicken soup for the local soul

This a pretty straightforward chicken soup recipe for your biggest pot and a hungry audience! We made this for a planting party at the farm in early April from the last of our frozen veggies and a few chickens from the freezer. 

10 lb chicken braised or pressure cooked (we pressure cooked 3 birds and deboned). 

1.5 gallons Chicken and or vegetable broth

2 lb carrots, diced

2 lb celeriac, diced

2 lb onions and (at least) 5 garlic cloves, Browned in 3 tablespoons butter on med-low. 

3 bay leaves

1 teaspoon thyme

1 Serrano or jalapeno pepper minced

1 lb egg noodles

1 tsp Rosemary

Begin cooking chickens. Then begin cooking onions with garlic in the pot. When brown, add broth, bay leaves, and thyme. While broth is warming, cut carrots, Celeriac and pepper. When broth begins to boil turn to medium-low and add carrots, pepper and Celeriac. Cover and simmer, stirring occasionally. When chicken is finished cooking, cool to debone or cube boneless fillets. While chicken cools, warm water and cook egg noodles while deboning and cubing chicken. Combine chicken, egg noodles, and broth into the main pot. Serve, dusting the bowl with rosemary. Salt and pepper to taste.