📖 Instructions

1. Prepare the Chicken: If using a whole chicken (about 3-4 pounds), rinse it thoroughly and pat it dry. For boneless, skinless chicken breasts or thighs (about 1.5 pounds), trim any excess fat. I prefer thighs for a richer flavor.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 large chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent burning. The smell alone is worth it!
3. Add Garlic and Herbs: Stir in 2 minced cloves of garlic, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary. Cook for another minute until fragrant. Be careful not to burn the garlic.
4. Brown the Chicken (Optional): If using a whole chicken or bone-in chicken pieces, add them to the pot and brown on all sides. This adds extra flavor to the broth. If using boneless, skinless chicken, you can skip this step.
5. Add Broth and Water: Pour in 8 cups of chicken broth (low sodium is best) and 4 cups of water. The amount of liquid will depend on the size of your pot and how thick you like your soup.
6. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 hours if using a whole chicken, or 30 minutes if using chicken pieces. The longer it simmers, the more flavorful the broth will be. This is where patience pays off.
7. Remove the Chicken: If using a whole chicken, carefully remove it from the pot and let it cool slightly. Shred the chicken meat, discarding the skin and bones. If using chicken pieces, remove them from the pot and shred or dice them.
8. Strain the Broth (Optional): For a clearer broth, strain it through a fine-mesh sieve lined with cheesecloth. This step is optional, but it can improve the texture of the soup.
9. Add Noodles: Bring the broth back to a simmer. Add 1 cup of egg noodles or your favorite type of noodle. Cook until the noodles are tender, about 8-10 minutes, depending on the type of noodle. I like using wide egg noodles for a hearty soup.
10. Add Chicken and Vegetables: Return the shredded chicken to the pot. Add 1 cup of frozen peas (or other vegetables like corn or green beans) during the last few minutes of cooking. This adds a pop of color and extra nutrients.
11. Season to Taste: Season the soup with salt and pepper to taste. Start with 1 teaspoon of salt and 1/2 teaspoon of pepper, and adjust as needed. A squeeze of lemon juice can brighten the flavors.
12. Serve and Enjoy: Ladle the chicken noodle soup into bowls and garnish with fresh parsley or thyme, if desired. Serve warm and enjoy! It's the perfect meal for a cold day or when you need a little comfort.