📖 Instructions

1. Prep the Chicken: If using a whole chicken, place it in a large pot and cover with about 8 cups of water. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the chicken is cooked through. If using pre-cooked chicken, skip this step.
2. Shred the Chicken: Once the chicken is cool enough to handle, remove it from the pot. Shred the meat using two forks and set aside. If you cooked a whole chicken, strain the broth and discard the solids. This homemade broth is liquid gold!
3. Sauté the Vegetables: In the same pot (or a large Dutch oven), melt 2 tablespoons of butter over medium heat. Add the chopped carrots, celery, and onion. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Don’t rush this step; it builds flavor!
4. Add Broth and Seasoning: Pour the chicken broth into the pot with the sautéed vegetables. Add the bay leaf, dried thyme, salt, and pepper. Bring to a simmer.
5. Cook the Noodles: Add the egg noodles to the simmering broth. Cook according to the package directions, usually about 6-8 minutes, or until the noodles are tender but still firm. Keep an eye on them so they don’t get mushy!
6. Incorporate the Chicken: Stir the shredded chicken into the soup. Heat through for another 2-3 minutes.
7. Adjust Seasoning: Taste the soup and adjust seasoning as needed. Add more salt, pepper, or thyme to your liking. Remember, a little goes a long way!
8. Serve and Enjoy: Remove the bay leaf before serving. Ladle the hot chicken noodle soup into bowls and garnish with fresh parsley, if desired. Serve with crusty bread or crackers for dipping. What a meal!