Ingredients:

  • 5 lbs Bone-in, skin-on Chicken pieces
  • 8 cups Cold Water (or low-sodium store-bought stock)
  • 1 large Yellow Onion, quartered (for stock)
  • 2 medium Carrots, roughly chopped (for stock)
  • 2 Celery Stalks, roughly chopped (for stock)
  • 2 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 1 tsp Whole Black Peppercorns
  • 1 tsp Kosher Salt (for stock)
  • 2 Tbsp Unsalted Butter
  • 1 cup Diced Carrots (for soup)
  • 1 cup Diced Celery (for soup)
  • 1 cup Diced Yellow Onion (for soup)
  • 2 cloves Garlic, minced
  • 8 cups Reserved Chicken Broth (strained)
  • 2 cups Cooked Chicken, shredded or diced
  • 6 oz Wide Egg Noodles
  • 1/4 cup Fresh Parsley, chopped
  • Salt and freshly ground Black Pepper, to taste

Instructions:

  1. Simmer Base: Place chicken pieces, water/stock, quartered onion, rough carrots/celery, thyme, bay leaf, peppercorns, and 1 tsp salt into the large pot.
  2. Skim: Bring slowly to a bare simmer over medium heat. Use a spoon to skim off any greyish foam (impurities) that rises to the surface.
  3. Cook: Cover partially and maintain a gentle simmer for 60–75 minutes, until the chicken is very tender and falling off the bone.
  4. Strain & Shred: Remove chicken carefully and set aside to cool. Strain the liquid through a fine-mesh sieve into a clean pot; discard the boiled vegetables and aromatics. This is your stock.
  5. Prep Chicken: Once cool enough to handle, discard skin/bones and shred the chicken meat.
  6. Sauté Aromatics: Melt butter in the now-empty large pot over medium heat. Add the diced carrots, celery, and onion (the fresh mirepoix). Sauté gently for 7–10 minutes until softened but not browned (sweating the vegetables).
  7. Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant.
  8. Simmer: Pour in the 8 cups of strained chicken broth. Bring to a rolling boil.
  9. Cook Noodles: Add the egg noodles. Cook according to package directions, usually 6–8 minutes, ensuring they are al dente.
  10. Reunite: Stir in the shredded chicken during the last 2 minutes of noodle cooking time to reheat.
  11. Season & Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Stir in fresh parsley just before ladling into bowls.