📖 Instructions

1. Prep the Chicken: Start with about 1.5 pounds of bone-in, skin-on chicken thighs or a whole chicken. Rinse the chicken under cold water and pat it dry with paper towels. Season generously with salt and pepper. I sometimes add a pinch of garlic powder too, because, why not?
2. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté until the vegetables are softened, about 5-7 minutes. Keep stiring though, burned veggies aren't fun.
3. Build the Broth: Add the seasoned chicken to the pot. Pour in 8 cups of chicken broth (low sodium is best so you can control the salt). If you want to make your own broth, add 8 cups of water instead and simmer the chicken with the vegetables for about 1.5 to 2 hours, or until the chicken is cooked through and tender. This step really elevates the flavor, if you’ve got the time.
4. Simmer the Chicken: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour. The longer it simmers, the richer the broth becomes. If you're using a whole chicken, it may take longer to cook. Make sure the internal temperature reaches 165°F (74°C).
5. Shred the Chicken: Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken, discarding the skin and bones. Set the shredded chicken aside. If you made your own broth, strain it through a fine-mesh sieve to remove the vegetables and any small bones. Return the broth to the pot.
6. Add Noodles: Bring the broth back to a simmer. Add 1 cup of egg noodles (or your favorite type of noodle). Cook according to package directions, usually about 8-10 minutes, or until the noodles are tender. Nobody likes mushy noodles, so keep an eye on them!
7. Combine and Season: Return the shredded chicken to the pot. Stir in 1/4 cup of chopped fresh parsley (or dill, if you prefer). Season with salt and pepper to taste. I like to add a squeeze of lemon juice for brightness, but that's just me.
8. Serve and Enjoy: Ladle the chicken noodle soup into bowls and serve hot. A side of crusty bread or crackers is always a nice touch. My Grandma always served it with a pat of butter on top...don't knock it till you've tried it!
9. Optional additions: Sometimes I like to spice things up with a pinch of red pepper flakes or a dash of hot sauce. Other times, I add a bay leaf during the simmering process for extra flavor. Feel free to experiment and make it your own! But don’t tell Grandma I said that.