Hello World KitchenBeta
A comforting, cold-weather staple featuring a rich, golden homemade broth, tender chunks of chicken, classic mirepoix, and hearty wide egg noodles. Perfect for feeding a large family.
Ingredients
Broth and Chicken
- 1 whole Whole chicken — About 3.5 to 4 lbs, giblets removed
- 12 cups Water — Enough to cover the chicken
- 1 medium Yellow onion — Halved (no need to peel for the broth)
- 3 cloves Garlic — Smashed
- 2 whole Bay leaves
- 1 teaspoon Whole black peppercorns
- 1 tablespoon Kosher salt — Plus more to taste at the end
Soup Assembly
- 1 tablespoon Olive oil
- 4 medium Carrots — Peeled and sliced into 1/4-inch rounds
- 4 stalks Celery — Sliced into 1/4-inch pieces
- 1 medium Yellow onion — Finely diced
- 8 ounces Wide egg noodles — Dried
- 0.25 cup Fresh parsley — Chopped
- 1 teaspoon Fresh thyme — Chopped (or 1/2 tsp dried)
Instructions
-
Place the whole chicken, halved onion, smashed garlic, bay leaves, peppercorns, and 1 tablespoon of kosher salt in a large stockpot. Cover with 12 cups of cold water.
~5 minIf the water doesn't fully cover the chicken, add a little more until the chicken is submerged. -
Bring the water to a boil over medium-high heat. Skim off any foam or scum that rises to the surface. Reduce the heat to low, cover partially, and gently simmer for 1.5 hours, or until the chicken is tender and falling off the bone.
~90 minA gentle simmer ensures a clear, golden broth. Boiling too vigorously can make the broth cloudy. -
Using tongs, carefully remove the chicken from the pot and transfer it to a cutting board or large bowl. Let it rest until cool enough to handle.
~15 min -
Strain the broth through a fine mesh strainer into a large heat-proof bowl or another pot. Discard the boiled onion, garlic, bay leaves, and peppercorns. Skim excess fat from the top of the strained broth if desired.
~5 min -
Wipe the original stockpot clean. Heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes until the vegetables begin to soften.
~7 min -
Pour the strained golden broth back into the pot with the vegetables. Add the chopped thyme. Bring to a simmer and cook for 10 minutes, or until the carrots and celery are tender.
~10 min -
While the vegetables simmer, shred the cooled chicken meat using two forks, discarding the bones, skin, and cartilage.
~5 min -
Stir the egg noodles into the simmering soup. Cook for 6-8 minutes, or until the noodles are al dente.
~8 minDo not overcook the noodles, as they will continue to soften slightly in the hot broth after the heat is turned off. -
Stir the shredded chicken and fresh chopped parsley into the pot. Taste the soup and season with additional salt and freshly ground black pepper as needed. Serve hot.
~2 min
Nutrition
Equipment
- Large stockpot or Dutch oven
- Fine mesh strainer
- Cutting board
- Chef's knife
- Tongs
- Two forks for shredding
Tips & Storage
- For an even richer flavor, you can roast the whole chicken and the broth vegetables in the oven at 400°F for 30 minutes before boiling.
- If you plan to freeze the soup, do not add the noodles. Freeze the broth, chicken, and vegetables, and add freshly cooked noodles when reheating.
- Leaving the skin on the onion when making the broth will give the broth a deeper, richer golden color.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will absorb some of the broth as they sit, so you may need to add a splash of water or extra chicken broth when reheating.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
