📖 Instructions

1. Prep the Chicken: If using a whole chicken (about 3-4 pounds), rinse it under cold water and pat it dry with paper towels. This helps remove any lingering impurities.
2. Build the Broth Base: In a large pot or Dutch oven, place the chicken. Add 8 cups of water (or enough to cover the chicken), 1 large roughly chopped onion, 2 carrots (also roughly chopped), 2 celery stalks (roughly chopped), 4 cloves of garlic (minced), 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. These are the base flavors that will define your soup.
3. Simmer the Broth: Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the chicken is cooked through and easily pulls away from the bone. The longer it simmers, the richer the flavor will be. You might notice some foam rising to the top; skim it off with a spoon for a clearer broth.
4. Shred the Chicken: Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. Pro-tip: Don't throw away the bones! You can put them back in the pot to simmer for an extra hour to really maximize the broth flavor.
5. Strain the Broth: Strain the broth through a fine-mesh sieve or cheesecloth-lined colander to remove the vegetables and herbs. This will give you a clear, flavorful broth. Discard the solids; they've done their job!
6. Add Fresh Vegetables: Return the strained broth to the pot. Add 1 cup of diced carrots, 1 cup of diced celery, and 1/2 cup of diced onion. Bring to a simmer over medium heat and cook for about 10-15 minutes, or until the vegetables are tender.
7. Cook the Noodles: Add 1 cup of egg noodles (or your favorite type of noodle) to the simmering broth. Cook according to package directions, usually about 7-10 minutes, or until the noodles are tender but not mushy. Keep an eye on them – nobody likes overcooked noodles!
8. Incorporate the Chicken: Add the shredded chicken back to the pot and stir to combine. Heat through for a few minutes.
9. Season to Taste: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or even a squeeze of lemon juice for brightness. Don't be afraid to experiment and make it your own!
10. Serve and Enjoy: Ladle the hot chicken noodle soup into bowls. Garnish with fresh parsley or dill, if desired. Serve with crusty bread or crackers for dipping. And most importantly... enjoy.