Ingredients:

  • 1 whole chicken (about 3-4 pounds/1.4-1.8 kg)
  • 12 cups (2.8 liters) water
  • 1 large yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 ounces (225g) egg noodles
  • 2 cups (475ml) cooked chicken, shredded (reserved from broth)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and pepper to taste

Instructions:

  1. Combine the whole chicken, water, onion, carrots, celery, garlic, bay leaf, thyme, rosemary, salt, and pepper in the stockpot.
  2. Bring to a boil, then reduce heat and simmer gently for 1-1.5 hours, or until the chicken is cooked through. Ensure temperature reaches 165F.
  3. Carefully remove the chicken from the pot and let it cool slightly. Shred the chicken meat, discarding the skin and bones. Reserve 2 cups of shredded chicken for the soup, and save the rest for sandwiches.
  4. Strain the broth through a colander or fine-mesh strainer to remove the solids. Discard the solids.
  5. In the same stockpot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  6. Pour the strained broth back into the pot. Bring to a boil, then add the egg noodles. Cook according to package directions (usually about 8-10 minutes), or until the noodles are tender.
  7. Stir in the shredded chicken and heat through.
  8. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.