📖 Instructions

1. Prep the Chicken: If you’re using a whole chicken (about 3-4 pounds), rinse it under cold water and place it in a large stockpot. Alternatively, use about 1.5 pounds of boneless, skinless chicken thighs or breasts. I personally prefer the thighs! Gives it some extra flavor. Can also give it more cholestorol, just saying
2. Build the Broth: Add 12 cups of cold water to the pot, ensuring the chicken is fully submerged. Add 2 large, roughly chopped carrots, 2 roughly chopped celery stalks, 1 large roughly chopped onion, 4 cloves of garlic (smashed), 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. This is where the magic happens, so don’t skimp!
3. Simmer (Low and Slow): Bring the pot to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours. The longer it simmers, the richer the broth will become. Keep an eye on it – you don't want a rolling boil, just a gentle simmer.
4. Shred the Chicken: Carefully remove the chicken from the pot using tongs or a slotted spoon and place it on a cutting board to cool slightly. Once it's cool enough to handle, shred the chicken using two forks. Discard the skin and bones if you used a whole chicken.
5. Strain the Broth: Pour the broth through a fine-mesh sieve into a large bowl or another pot, discarding the solids (vegetables, herbs, bay leaf). This step is crucial for a clear, smooth broth.
6. Return Broth to Pot: Pour the strained broth back into the cleaned stockpot.
7. Add Veggies: Add 2 diced carrots, 2 diced celery stalks, and 1 diced onion to the broth. Bring to a simmer over medium heat and cook until the vegetables are tender, about 8-10 minutes. Make sure they’re not mushy!
8. Cook the Noodles: Add 8 ounces of egg noodles (or your favorite type of noodle) to the simmering broth. Cook according to package directions, usually about 6-8 minutes, or until the noodles are tender. Keep stirring occasionally to prevent them from sticking together.
9. Add Chicken Back In: Stir the shredded chicken back into the soup. Heat through for another 2-3 minutes.
10. Season to Taste: Taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, or a pinch of red pepper flakes for a little heat. Everyone’s taste buds are different, so trust yours!
11. Serve and Enjoy: Ladle the hot chicken noodle soup into bowls. Garnish with fresh parsley or dill, if desired. Serve with a side of crusty bread or crackers for dipping. I love it with a grilled cheese, too! What's your favorite soup side?
12. Pro-Tip: For an even richer flavor, refrigerate the broth overnight after straining. The fat will solidify on top, making it easy to skim off before reheating and adding the veggies and noodles.