Ingredients:

  • 3 lbs (1.36 kg) bone-in, skin-on chicken pieces
  • 12 cups (2.8 Liters) water
  • 1 large onion, roughly chopped (approx. 200g)
  • 2 carrots, roughly chopped (approx. 150g)
  • 2 celery stalks, roughly chopped (approx. 120g)
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp black peppercorns
  • 1 tbsp Apple Cider Vinegar
  • Salt and pepper to taste
  • 2 tablespoons (30 ml) olive oil
  • 1 medium onion, diced (approx. 100g)
  • 2 carrots, diced (approx. 150g)
  • 2 celery stalks, diced (approx. 120g)
  • 2 cloves garlic, minced (approx. 6g)
  • 8 cups (1.9 Liters) chicken stock
  • 2 cups (approx. 280g) cooked chicken, shredded
  • 1 cup (approx. 140g) egg noodles
  • 1/2 cup (approx. 30g) fresh parsley, chopped
  • Salt and pepper to taste
  • Optional: A squeeze of fresh lemon juice

Instructions:

  1. Combine chicken, water, onion, carrots, celery, bay leaf, thyme, peppercorns, and apple cider vinegar in the stockpot. Bring to a boil, then reduce heat and simmer, uncovered, for at least 3 hours, or up to 4. Skim off any foam that rises to the surface during the first hour.
  2. Strain the stock through a colander or sieve, discarding the solids (reserve the cooked chicken if using). Season the stock with salt and pepper to taste.
  3. Heat olive oil in the same stockpot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
  4. Pour the strained chicken stock into the pot. Bring to a simmer. Add egg noodles and cook according to package directions (usually 7-10 minutes) until tender.
  5. Stir in the cooked, shredded chicken and fresh parsley. Heat through. Season with salt and pepper to taste. Add a squeeze of lemon juice, if desired.
  6. Ladle hot soup into bowls and serve immediately.