Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.4-1.8 kg), or 3 lbs / 1.4 kg bone-in, skin-on chicken pieces (thighs and drumsticks work well)
  • 1 tbsp / 15 ml olive oil
  • 1 large yellow onion, chopped (about 1 cup / 150g)
  • 2 carrots, peeled and chopped (about 1 cup / 120g)
  • 2 celery stalks, chopped (about 1 cup / 100g)
  • 4 cloves garlic, minced (about 1 tbsp / 15g)
  • 8 cups / 1.9 liters chicken broth (low-sodium preferred)
  • 4 cups / 950 ml water
  • 2 bay leaves
  • 1 tsp / 5 ml dried thyme
  • 1/2 tsp / 2.5 ml dried rosemary
  • 1/4 tsp / 1.25 ml black pepper
  • 1 tsp / 5 ml salt (or to taste)
  • 8 oz / 225g egg noodles (wide or medium width)
  • 1/4 cup / 60 ml chopped fresh parsley, for garnish

Instructions:

  1. Heat olive oil in the stockpot over medium-high heat. Brown the chicken on all sides (about 3-4 minutes per side). Remove chicken and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  3. Return the chicken to the pot. Add chicken broth, water, bay leaves, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, until the chicken is cooked through.
  4. Remove the chicken from the pot and let it cool slightly. Shred the chicken meat, discarding the skin and bones.
  5. Return the shredded chicken to the pot. Bring the broth back to a simmer. Add the egg noodles and cook according to package directions, usually about 8-10 minutes, or until tender.
  6. Taste and adjust seasoning with salt and pepper, if needed. Remove bay leaves before serving. Ladle into bowls and garnish with fresh parsley. Enjoy your chicken noodle soup!