Classic Chicken Noodle Soup

Ingredients

• 1 whole chicken (about 4 pounds), cut into pieces
• 12 cups cold water
• 2 bay leaves
• 1 tablespoon black peppercorns
• 2 tablespoons unsalted butter
• 1 large yellow onion, diced
• 4 carrots, peeled and sliced into rounds
• 4 celery stalks, sliced
• 3 cloves garlic, minced
• 8 ounces wide egg noodles
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper

Instructions

1. Place the chicken pieces, 12 cups cold water, bay leaves, and peppercorns in a large 8-quart stockpot and bring to a boil over high heat.
2. Once boiling, reduce the heat to low so the liquid barely simmers, skim off any gray foam that rises to the surface, and partially cover; simmer for 45 minutes until the chicken is cooked through to an internal temperature of 165 F and falling off the bone.
3. Using tongs, transfer the chicken to a plate to cool; strain the stock through a fine-mesh sieve into a large bowl or pot, discarding the bay leaves and peppercorns, and set the stock aside.
4. Once the chicken is cool enough to handle, remove and discard the skin and bones, then shred the meat into bite-sized pieces with two forks; set aside.
5. Wipe out the stockpot, melt the butter over medium heat, and add the onion, carrots, and celery; cook for 7 to 8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
6. Add the garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
7. Pour the reserved stock back into the pot and bring to a gentle boil over medium-high heat.
8. Add the egg noodles and cook for 6 to 8 minutes, stirring occasionally, until just tender (al dente), since they will continue to soften in the hot broth.
9. Stir in the shredded chicken, thyme, kosher salt, and black pepper; reduce heat to low and simmer for 5 minutes until the chicken is heated through.
10. Taste and adjust the salt and pepper as needed; the broth should taste well-seasoned on its own, not flat.
11. Remove the pot from the heat, stir in the fresh parsley, and ladle into bowls to serve hot.

Nutrition

Calories	320
Protein	28 g
Fat	11 g
Carbs	26 g
Fiber	2 g
Sodium	640 mg

Estimated per serving