Chicken Noodle Soup

Hearty chicken noodle soup built from a whole-chicken broth with carrots, celery, herbs, and egg noodles.

Ingredients

Broth

• 1 whole chicken, about 3–4 lb
• 10 cups water
• 2 large onions, quartered
• 4 carrots, peeled and halved
• 4 celery stalks, halved
• 6 garlic cloves, smashed
• 1 bay leaf
• 1–2 teaspoons salt
• 1 teaspoon black peppercorns
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bunch fresh parsley

Soup

• 2 tablespoons olive oil or butter
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 8 oz egg noodles, or pasta of your choice
• Salt and black pepper
• Fresh parsley, chopped, for garnish
• Fresh lemon juice, optional

Instructions

1. Place the chicken in a large stockpot with the water, onions, carrots, celery, garlic, bay leaf, thyme, rosemary, parsley, salt, and peppercorns.
2. Bring to a boil over medium-high heat, then reduce to low. Simmer uncovered for 1½–2 hours, skimming foam from the surface as needed.
3. Remove the chicken and strain the broth through a fine-mesh sieve into another large pot. Discard the vegetables and herbs.
4. Let the chicken cool slightly. Remove the meat from the bones, discard the skin and bones, and shred the meat into bite-size pieces.
5. In the soup pot, heat the oil or butter over medium heat. Add the diced carrots, celery, and onion; sauté for 5–7 minutes. Add the garlic and cook for 1 minute.
6. Pour the strained broth into the pot with the vegetables and bring to a gentle boil. Add the noodles and cook according to the package directions, usually 6–8 minutes.
7. Stir in the shredded chicken and simmer for 5 minutes to heat through. Taste and adjust the seasoning.
8. Serve hot with chopped parsley and a squeeze of lemon, if desired.

Notes

• Roasting the chicken bones first makes a richer broth.
• Skimming the foam helps keep the broth clear.
• Refrigerate for up to 5 days or freeze for up to 3 months. If freezing, cook the noodles separately so they do not become mushy.