Old Fashioned Chichen Noodle Soup

8 cups Chicken Stock or fat-free, lower-sodium chicken broth
2 (4-oz) skinless, bone-in chicken thighs
1 (12 oz) skinless, bone-in chicken breast half
2 cups diagonally sliced carrots
2 cups diagonally sliced celery
1 cup chopped onion
6 ounces uncooked medium egg noodles
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove childen from pan; let stand for 10 minutes. Remove childen from bones; shred meat into bite-sized pieces. Discard bones.
2. Add carrots, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chidken, salt, balck pepper; cook for 2 minutes or until noodles are done.

(When I have made this, I have used only skinless, boneless chicken breast so as not to fuss with the bones and it came out great.)