Ingredients
Method
Make the Broth
- Place the whole chicken in a large stockpot and cover with 12 cups of cold water. Add the halved onion, roughly chopped celery and carrots, smashed garlic, bay leaves, salt, and peppercorns.
- Bring to a boil over high heat, then reduce heat to maintain a gentle simmer. Skim any foam that rises to the surface during the first 15 minutes of cooking.
- Simmer for 1.5 to 2 hours, until the chicken is falling off the bone and the broth is golden and flavorful.
- Remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh strainer and discard all the solids. You should have about 8-10 cups of broth.
- When the chicken is cool enough to handle, remove all the meat from the bones and shred into bite-sized pieces. Discard the skin and bones.
Finish the Soup
- Return the strained broth to the pot and bring to a simmer over medium heat. Add the diced carrots and cook for 8 minutes.
- Add the diced celery and onion to the pot and cook for another 5-7 minutes, until all vegetables are tender.
- Meanwhile, cook the egg noodles in a separate pot of salted boiling water according to package directions. Drain well.
- Add the shredded chicken back to the soup and season with salt and pepper to taste. Heat through for 2-3 minutes.
- To serve, place a portion of cooked noodles in each bowl and ladle the hot soup over them. Garnish with fresh dill and parsley.
Notes
For the best results, cook noodles separately to prevent them from getting mushy in leftovers. Store leftover soup and noodles separately in the refrigerator for up to 4 days. The broth can be frozen for up to 3 months without the noodles. You can substitute chicken thighs for a richer flavor, using about 2.5 pounds bone-in, skin-on thighs.