Ingredients:

  • 3 lbs Chicken Pieces (Bone-in, skin-on thighs/drumsticks or a whole small bird)
  • 10 cups Cold Water
  • 1 large Yellow Onion, quartered (skin on)
  • 3 medium Carrots, roughly chopped
  • 3 Celery Stalks, roughly chopped
  • 2 large Bay Leaves
  • 1 tsp Whole Black Peppercorns
  • Small handful Fresh Parsley Stems
  • 2 Tbsp Unsalted Butter (or Olive Oil)
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 3 cloves Garlic, minced
  • 1/2 tsp Dried Thyme
  • 8 oz Egg Noodles (medium width)
  • 1/4 cup Fresh Parsley, chopped (for garnish)
  • Kosher Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Simmer the Stock & Cook Chicken: Place chicken pieces, rough-cut mirepoix (onion, carrot, celery), bay leaves, peppercorns, and parsley stems into the large pot. Cover with cold water. Bring slowly to a gentle simmer over medium heat, skimming any scum that rises to the surface for the first 15 minutes.
  2. Slow Cook: Reduce heat to low, cover loosely, and simmer gently for 1 to 1.5 hours, or until the chicken is falling off the bone tender.
  3. Strain and Shred: Carefully remove the chicken pieces and set aside to cool. Strain the entire broth through a fine-mesh sieve into a clean pot or large bowl, discarding all the solids. Skim excess fat from the top of the resulting broth if desired.
  4. Shred Chicken: Once cool enough to handle, discard skin and bones. Shred the meat into bite-sized pieces.
  5. Sauté Aromatics (The Flavour Base): In the cleaned stockpot, melt butter over medium-low heat. Add the finely diced onion, carrot, and celery. Sauté gently for 8–10 minutes until softened and translucent (sweating, not frying).
  6. Bloom Spices: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  7. Combine and Simmer: Pour the strained broth back into the pot with the vegetables. Bring the liquid back to a steady, rolling simmer. Season lightly with salt and pepper.
  8. Cook Noodles: Add the egg noodles to the simmering broth. Cook according to package directions, stirring occasionally to prevent sticking.
  9. Final Assembly: Taste the broth and adjust seasoning aggressively with salt and pepper until it tastes rich and well-seasoned. Stir in the reserved shredded chicken and heat through for 2 minutes.
  10. Serve: Ladle into warm bowls. Garnish generously with fresh chopped parsley.