Ingredients:

  • 1 (3-4 pound) whole chicken (1.3 - 1.8 kg)
  • 12 cups (2.8 liters) water
  • 2 large yellow onions, roughly chopped
  • 4 carrots, peeled and roughly chopped
  • 4 celery stalks, roughly chopped
  • 4 cloves garlic, minced or crushed
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon black peppercorns
  • 1 tablespoon kosher salt, plus more to taste
  • 1/2 teaspoon poultry seasoning
  • 2 tablespoons olive oil (30 ml)
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 8 ounces (225g) wide egg noodles
  • 1/4 cup (60 ml) chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper, to taste
  • Optional: squeeze of lemon juice

Instructions:

  1. Place the whole chicken, water, onions, carrots, celery, garlic, bay leaves, thyme, rosemary, peppercorns, salt, and poultry seasoning in the stockpot.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, until the chicken is very tender.
  3. Carefully remove the chicken from the pot using tongs. Remove the large pieces of vegetables.
  4. For a clearer broth, strain it through a fine-mesh sieve. Discard the solids, or use a potato masher to extract more juices from the chicken carcass before discarding.
  5. Once the chicken is cool enough to handle, remove the skin and bones (discard these) and shred the meat.
  6. In the same stockpot, heat the olive oil over medium heat. Add the diced carrots, celery, and onion and sauté until softened, about 5-7 minutes. Season with salt and pepper.
  7. Pour the strained broth back into the pot. Bring to a boil, then add the egg noodles. Cook according to package directions, until the noodles are tender.
  8. Stir in the shredded chicken. Season with salt and pepper to taste. Add a squeeze of lemon juice if desired.
  9. Ladle the soup into bowls and garnish with fresh parsley.