Ingredients:

  • 1 (3-4 lb) whole chicken (1.3-1.8 kg), or 2.5 lbs chicken thighs or legs (1.1 kg)
  • 12 cups (2.8 liters) water
  • 2 large yellow onions (approx. 400g), roughly chopped
  • 3 large carrots (approx. 300g), roughly chopped
  • 3 celery stalks (approx. 200g), roughly chopped
  • 4 cloves garlic, smashed
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 bay leaf
  • 1 teaspoon (5g) dried thyme
  • ½ teaspoon (2.5g) dried rosemary
  • 1 teaspoon (5g) black peppercorns
  • 1 teaspoon (6g) kosher salt (or to taste)
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion (approx. 200g), diced
  • 2 carrots (approx. 200g), diced
  • 2 celery stalks (approx. 150g), diced
  • 8 ounces (225g) egg noodles
  • 2 cups (480ml) shredded cooked chicken (from the broth)
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Combine chicken, water, onions, carrots, celery, garlic, apple cider vinegar, bay leaf, thyme, rosemary, peppercorns, and salt in the stockpot. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours.
  2. Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a colander or sieve, discarding the solids. Return the broth to the pot.
  3. Once the chicken is cool enough to handle, shred the meat and discard the skin and bones.
  4. Heat olive oil in the stockpot over medium heat. Add diced onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  5. Add egg noodles to the broth and cook according to package directions, usually about 7-10 minutes, or until tender.
  6. Stir in the shredded chicken and heat through. Season with salt and pepper to taste.
  7. Garnish with fresh parsley and serve hot.