Ingredients:
1 whole chicken (about 3-4 pounds)
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
8 cups of chicken broth (homemade or store-bought)
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
2 cups of egg noodles or pasta of your choice
Fresh parsley, chopped (for garnish)
Step 1: Prepare the Chicken
Rinse the chicken under cold water and remove any giblets.
Place the whole chicken in a large stockpot.
Step 2: Add Vegetables and Aromatics
Add the chopped onion, carrots, celery, and minced garlic to the pot.
Season with salt, pepper, and dried thyme.
Pour in the chicken broth.
Step 3: Simmer
Place the pot on the stovetop over medium-high heat.
Bring the mixture to a boil.
Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for about 1-1.5 hours. The chicken should become tender and fully cooked.
Step 4: Remove Chicken and Shred
Carefully remove the cooked chicken from the pot and place it on a cutting board.
Use two forks to shred the chicken meat, discarding the skin and bones.
Step 5: Skim Fat
While the chicken is cooling, skim any excess fat from the surface of the soup using a spoon.
Step 6: Add Noodles
Return the shredded chicken to the pot.
Add the bay leaves.
Bring the soup back to a boil.
Add the egg noodles or pasta of your choice. Cook them according to the package instructions, typically around 7-10 minutes.
Step 7: Season and Garnish
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Once the noodles are cooked, remove the bay leaves.
Garnish with chopped fresh parsley.
Step 8: Serve
Ladle the chicken noodle soup into bowls and serve hot.
You can enjoy it as is or with a slice of crusty bread.
Feel free to customize your chicken noodle soup with additional vegetables or herbs to suit your taste. This classic recipe is both hearty and soothing, making it perfect for any time of the year.
Comments