One-Pot Classic Chicken Noodle Soup

In a stockpot, combine chicken, broth, the water, and 1 teaspoon salt. Bring to a boil, skimming off foam from surface with a large spoon. Reduce heat to medium-low, and simmer 5 minutes, skimming frequently. Add onions, garlic, carrots, celery, and parsley. Simmer, partially covered, until chicken is cooked through, about 25 minutes.

Remove parsley and chicken, discarding back, neck, and parsley. Let cool, then tear meat into bite-size pieces. Skim fat.

Return broth to a boil and add pasta; simmer 5 minutes. Stir in 3 cups chicken (reserve remaining chicken for another use).

Season soup with salt and pepper. Garnish with chopped parsley before serving.