Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.4-1.8 kg)
  • 12 cups (2.8 liters) water
  • 1 large yellow onion, quartered
  • 3 carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon black peppercorns
  • 2 teaspoons salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 2 cloves garlic, minced
  • 8 ounces (225g) dried egg noodles
  • 2 tablespoons chopped fresh parsley
  • Juice of 1/2 lemon (optional)

Instructions:

  1. Place the whole chicken, water, quartered onion, roughly chopped carrots, roughly chopped celery, smashed garlic, bay leaves, thyme, rosemary, peppercorns, salt, and pepper in a large stockpot. Bring to a boil, then reduce heat and simmer, partially covered, for 2 hours, or until the chicken is cooked through (internal temperature of 165°F/74°C).
  2. Remove the chicken from the pot and let it cool slightly. Strain the broth through a colander, discarding the solids. Shred the chicken meat, discarding the skin and bones.
  3. In the same stockpot, heat the olive oil over medium heat. Add the finely diced onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Pour the strained chicken broth back into the pot. Add the shredded chicken. Bring to a simmer.
  5. Add the egg noodles to the simmering soup and cook according to package directions (or until al dente if using homemade).
  6. Stir in the fresh parsley and lemon juice (if using). Season with salt and pepper to taste. Serve hot.