Ingredients:

  • 1 (3-4 pound) whole chicken
  • 12 cups water
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cloves garlic, smashed
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 tablespoon kosher salt, plus more to taste
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 ounces dried egg noodles
  • 2 cups shredded cooked chicken
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Place chicken, water, onion, carrots, celery, garlic, thyme, bay leaf, peppercorns, and salt in a large stockpot. Bring to a boil, then reduce heat and simmer, covered, for at least 2 hours, or until the chicken is cooked through.
  2. Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a colander or fine-mesh sieve into a large bowl. Discard the solids.
  3. Once the chicken is cool enough to handle, shred the meat and discard the skin and bones.
  4. In the same pot, melt butter over medium heat. Add diced onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  5. Pour the strained broth back into the pot. Bring to a simmer. Add the egg noodles and cook according to package directions.
  6. Add the shredded chicken and parsley. Heat through. Season with salt and pepper to taste.
  7. Ladle into bowls and enjoy this old fashioned chicken noodle soup!