The beginnings of chicken soup! Two whole chickens, 4 carrots, 4 ribs of celery, 2 onions, lots of crushed garlic cloves, bay leaves, thyme, salt, and peppercorns. Simmer for 2 hours, strain, and shred chicken. Remove fat/scum from chicken stock (cooling helps with this) and add back in chicken, more carrots/onions/celery, and egg noodles. Perfect for a crisp fall day, and enough food to feed you for a week!