Ingredients:

  • 1 whole chicken (about 3-4 pounds), rinsed
  • 12 cups water
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 8 ounces egg noodles (wide or medium), uncooked
  • 1 cup frozen peas (optional)
  • 1/4 cup chopped fresh parsley, for garnish

Instructions:

  1. Place the whole chicken in the stockpot. Add water, onion, carrots, celery, garlic, thyme, rosemary, bay leaf, salt, and pepper.
  2. Bring to a boil, then immediately reduce heat to a gentle simmer. Skim off any foam that rises to the surface. Cover and simmer for 1.5 hours, or until the chicken is cooked through (internal temperature 165°F/74°C).
  3. Carefully remove the chicken from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve, discarding the solids.
  4. Remove the skin and bones from the chicken (discard the skin and bones). Shred the chicken meat.
  5. Return the strained broth to the pot. Bring to a boil, then add the egg noodles. Cook according to package directions, usually 6-8 minutes, or until tender.
  6. Stir in the shredded chicken and peas (if using). Heat through.
  7. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and serve hot.