1. In a large pot, heat water to boiling; reduce heat to medium and add chicken. Simmer 10 minutes, skimming off any foam that rises to the surface. Remove chicken and set aside.
2. Add broth, green onions, carrots, celery, garlic, thyme, and half the parsley to pot. Cover and cook 10 to 15 minutes or until carrots are tender.
3. When cool enough to handle, shred chicken into bite-size pieces. Reduce heat to low; add chicken, remaining parsley, and salt and pepper to taste. Stir in cooked noodles, heat, and serve.
Photograph by Tom Eckerle
