📖 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. For chicken breasts or thighs (about 1.5 pounds), ensure they are thawed and patted dry. I find that a whole chicken gives the best flavor, but breasts are faster.
2. Start the broth: In a large stockpot or Dutch oven, place the chicken, 12 cups of water, 1 large onion (quartered), 2 carrots (roughly chopped), 2 celery stalks (roughly chopped), 4 cloves of garlic (crushed), 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. Bring to a boil over high heat.
3. Simmer the broth: Once boiling, reduce the heat to low, cover the pot, and simmer for at least 1.5-2 hours if using a whole chicken, or 30-40 minutes if using chicken breasts or thighs. This allows the flavors to meld together beautifully. If you are using a whole chicken, the meat should be falling off the bone when it's ready.
4. Shred the chicken: Carefully remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken meat using two forks or your fingers. Discard the skin and bones.
5. Strain the broth: Strain the broth through a fine-mesh sieve into a large bowl or another pot. This removes the solids and leaves you with a clear, flavorful broth. Discard the solids.
6. Return broth to pot: Pour the strained broth back into the stockpot. Bring it to a simmer over medium heat. Be careful not to burn yourself!
7. Add vegetables: Add 2 carrots (peeled and sliced), 2 celery stalks (sliced), and 1 medium onion (diced) to the simmering broth. Cook for about 8-10 minutes, or until the vegetables are tender.
8. Add noodles: Stir in 8 ounces of egg noodles or your favorite type of noodle. Cook according to the package directions, usually about 7-10 minutes, or until the noodles are tender but still firm. Dont overcook them, nobody likes mushy noodles!
9. Add chicken: Return the shredded chicken to the pot. Stir to combine and heat through. This usually takes about 2-3 minutes.
10. Season to taste: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, thyme, or rosemary to suit your taste. Sometimes a little bit of lemon juice brightens everything up.
11. Serve: Ladle the hot chicken noodle soup into bowls and serve immediately. Garnish with fresh parsley, if desired. A crusty piece of bread is always a good idea too!
12. Enjoy: What does this mean for you? To me it means sit back, relax, and enjoy every delicious spoonful!