📖 Instructions

1. Prep the Chicken: If you're using a whole chicken, place it in a large stockpot and cover with about 8 cups of cold water. Make sure the water completely submerges the chicken. If using chicken pieces, adjust the amount of water accordingly. Don't skimp on the water, or it just won't taste as good! It's what my mom always said.
2. Simmer the Broth: Bring the water to a boil, then reduce the heat to low. Skim off any foam that rises to the surface. Add 1 large roughly chopped onion, 2 roughly chopped carrots, 2 roughly chopped celery stalks, 4 cloves of garlic (minced), 1 bay leaf (the secret ingredient!), 1 teaspoon of dried thyme, 1/2 teaspoon of black peppercorns, and 1 teaspoon of salt. Simmer gently for at least 1.5 to 2 hours, or until the chicken is cooked through. If ya got time, like, let it simmer for 3 hours for even deeper flavor. Trust me on this one.
3. Cool and Shred: Remove the chicken from the pot and let it cool slightly. Once it's cool enough to handle, shred the meat with two forks, discarding the skin and bones. Pro tip: if the chicken is too hot to handle, use gloves! I learned that the hard way... ahem, multiple times. Don't be like me.
4. Strain the Broth: Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. This step is crucial for a clear and smooth broth. Discard the solids. It's tempting to skip this step, but seriously, don't. Nobody likes floaty bits in their soup!
5. Add Veggies: Add 2 diced carrots, 2 diced celery stalks, and 1 diced onion to the strained broth. Bring to a simmer and cook until the vegetables are tender, about 10-15 minutes. I like my veggies on the softer side, but cook 'em to your liking.
6. Cook the Noodles: Add 4 ounces of egg noodles (or your favorite pasta) to the soup. Cook according to package directions, usually about 7-10 minutes, or until tender. Keep an eye on the noodles; nobody wants mushy noodles! Nobody I tell you!
7. Add Chicken: Add the shredded chicken back to the soup. Heat through. Season with salt and pepper to taste. Now is a good time to adjust seasonings. Taste and add more salt, pepper, or even a squeeze of lemon juice if you feel like it needs a lil' somethin' somethin'.
8. Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy! I like to add a sprinkle of red pepper flakes for a little kick, but that's just me. What does this mean for you? Experiment and make it your own!