Ingredients:

  • 3 lbs (1.36 kg) bone-in, skin-on chicken pieces
  • 1 large yellow onion, roughly chopped (approx. 200g)
  • 2 large carrots, peeled and roughly chopped (approx. 150g)
  • 2 celery stalks, roughly chopped (approx. 100g)
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon sea salt, plus more to taste
  • 12 cups (2.8 liters) cold water
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (approx. 100g)
  • 2 carrots, peeled and diced (approx. 100g)
  • 2 celery stalks, diced (approx. 75g)
  • 8 oz (225g) egg noodles
  • 1/4 cup chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in the stockpot over medium-high heat. Brown the chicken pieces on all sides for richer flavour. Remove chicken and set aside.
  2. Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Return chicken to the pot. Add bay leaf, thyme, peppercorns, salt, and cold water. Bring to a boil, then reduce heat to a simmer.
  4. Simmer gently for at least 2 hours, or up to 3 hours. Skim off any foam or impurities that rise to the surface.
  5. Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a colander or fine-mesh strainer, discarding the solids.
  6. Once the chicken is cool enough to handle, shred the meat from the bones, discarding the skin and bones.
  7. In the same pot (now clean), heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  8. Pour the strained broth back into the pot. Bring to a boil, then add the egg noodles. Cook according to package directions, until the noodles are tender.
  9. Stir in the shredded chicken. Season with salt and pepper to taste.
  10. Ladle the soup into bowls, garnish with fresh parsley, and serve immediately.