📖 Instructions

1. Prep the Chicken: If using a whole chicken (about 3-4 pounds), rinse it under cold water and place it in a large stockpot. If using chicken pieces (about 2 pounds), you can skip the rinsing. I like to use a whole chicken, it feels more like what grandma would do. My own mother told me to just use chicken breast... But I ignore that
2. Add Aromatics: Roughly chop 1 large onion, 2 carrots, and 2 celery stalks. Add them to the stockpot with the chicken. These will build a rich flavor base for the soup. Don't skimp on the aromatics – they're essential!
3. Season Generously: Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, and 1 bay leaf to the pot. Feel free to adjust the seasonings to your liking. Some people add garlic powder, but Grandma always insisted on just fresh herbs.
4. Cover with Water: Pour about 8-10 cups of cold water into the pot, ensuring the chicken and vegetables are fully submerged. The amount of water will depend on the size of your pot and chicken. But cover the Chicken. Okay?
5. Bring to a Boil: Place the stockpot on the stovetop over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5-2 hours, or until the chicken is cooked through and tender. This low and slow simmering is what extracts all the wonderful flavors from the chicken and vegetables.
6. Remove the Chicken: Carefully remove the chicken from the pot using tongs or a slotted spoon. Place it on a cutting board and let it cool slightly before handling.
7. Strain the Broth: While the chicken is cooling, strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or another pot. This will remove the solids and create a clear, flavorful broth. Don't discard the cooked vegetables – you can add some back to the soup later if you like.
8. Shred the Chicken: Once the chicken is cool enough to handle, shred the meat using two forks or your fingers. Discard the skin and bones.
9. Return Broth to Pot: Pour the strained broth back into the cleaned stockpot. Bring it to a simmer over medium heat.
10. Add Noodles: Add 1 cup of egg noodles (or your favorite pasta shape) to the simmering broth. Cook according to the package directions, usually about 7-10 minutes, or until the noodles are tender.
11. Add Chicken and Vegetables: Add the shredded chicken and any of the reserved cooked vegetables back to the pot. Stir to combine.
12. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking.
13. Simmer Briefly: Let the soup simmer for another 5-10 minutes to allow the flavors to meld together. This also helps to heat the chicken and vegetables through.
14. Serve and Enjoy: Ladle the hot chicken noodle soup into bowls and serve immediately. Garnish with fresh parsley or a squeeze of lemon juice, if desired. I love a little bit of cracked pepper on top, too.