Ingredients:

  • 1 whole chicken (about 3-4 lbs/1.3-1.8kg), giblets removed
  • 12 cups (2.8 liters) water
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, crushed
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon salt (plus more to taste)
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup egg noodles or other small pasta
  • 1 cup cooked chicken, shredded (from the broth chicken)
  • 1/2 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Place chicken, water, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns, and salt in the stockpot. Bring to a boil, then reduce heat and simmer for 1.5 hours, or until 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 sieve, discarding solids. Return broth to the pot.
  3. Heat olive oil in the pot over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  4. Add egg noodles (or pasta) to the broth. Cook according to package directions. While noodles cook, shred the chicken, discarding skin and bones.
  5. Add shredded chicken to the pot. Simmer until heated through. Stir in fresh parsley. Season with salt and pepper to taste.
  6. Ladle into bowls and serve hot. Enjoy your homemade chicken soup!