Ingredient List
- 4-5 lb whole chicken
- 8 cups cold water
- 2 tsp kosher salt
- 4 stalks celery, diced
- 5-6 small carrots, diced
- 1/2 cup diced onion
- 4 cloves fresh garlic, minced
- 1/4 tsp ground pepper
- 1 whole bay leaf
- 1/2 tsp dried thyme leaves
- 2 cups dry egg noodles
- 1 tbsp dried parsley flakes
- salt and pepper for seasoning
| Preparation Time | 20-30 minutes |
| Cooking Time | 90-100 minutes |
| Total Time | 110-130 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Remove giblets from chicken, rinse under cold water, and place in a large dutch oven or stock pot. Add 8 cups of water to cover.
- Add ½ cup chopped onion, 2 teaspoons salt, and ¼ teaspoon black pepper. Bring to boil over medium-high heat, then reduce to simmer and cover for 90 minutes until chicken is tender.
- Remove chicken with tongs; set aside to cool. Check broth volume – should have 6 cups minimum. Add more chicken broth if needed.
- Return broth to pot. Add chopped carrots, celery, remaining onion, minced garlic, bay leaf, and ½ teaspoon dried thyme. Bring to boil.
- Add 2 heaping cups of egg noodles and cook for 8 minutes until tender.
- While noodles cook, shred cooled chicken into bite-sized pieces, discarding bones and skin if desired.
- Stir in shredded chicken and 1 tablespoon dried parsley. Adjust seasoning with salt and pepper to taste. Serve hot.
