📖 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 boneless, skinless chicken breasts or thighs (about 1.5 pounds), simply cut them into large, roughly 2-inch pieces.
2. Start the Broth (if using whole chicken): Place the whole chicken in a large stockpot or Dutch oven. Cover it with about 8-10 cups of cold water. Add 1 large chopped onion, 2 chopped carrots, 2 chopped celery stalks, 2 cloves of garlic (smashed), 1 teaspoon of salt, 1/2 teaspoon of black peppercorns, and a bay leaf. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the surface. Simmer gently for 1.5-2 hours, or until the chicken is cooked through and falling off the bone. (If using pre-made broth, skip to step 5)
3. Cool and Shred the Chicken (if using whole chicken): Carefully remove the chicken from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve into a large bowl or another pot. Discard the solids. Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones.
4. Degrease the Broth: If desired, you can degrease the broth. The easiest way is to refrigerate the broth for a few hours (or overnight). The fat will solidify on top, making it easy to skim off. Alternatively, use a fat separator.
5. Sauté the Vegetables: In the same pot (or a clean pot if you strained the broth), heat 1 tablespoon of olive oil or butter over medium heat. Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant.
6. Add Garlic and Herbs: Add 2 cloves of minced garlic and 1 teaspoon of dried thyme (or a few sprigs of fresh thyme) to the pot. Cook for another minute, or until the garlic is fragrant.
7. Combine Broth and Vegetables: Pour the chicken broth into the pot with the sautéed vegetables. Bring to a simmer.
8. Add Noodles: Add 6-8 ounces of egg noodles (or your favorite type of noodle) to the simmering broth. Cook according to package directions, usually about 8-10 minutes, or until the noodles are tender. Keep an eye on them; nobody likes mushy noodles!
9. Add Chicken: Add the shredded chicken (or the cut-up chicken pieces if using boneless, skinless chicken) to the soup. Heat through for a few minutes.
10. Season and Serve: Season the soup with salt and pepper to taste. You might also want to add a squeeze of lemon juice for brightness. Garnish with fresh parsley or dill, if desired. Serve hot and enjoy every last drop! (Optional: A grilled cheese sandwich on the side? Don't mind if I do!)