📖 Instructions

1. Prep the Chicken: Grab a whole chicken (about 3-4 pounds) and rinse it under cold water. Pat it dry with paper towels. This gets rid of any lingering bits and ensures it cooks evenly.
2. Make the Broth: In a large stockpot or Dutch oven, place the chicken. Add 12 cups of water, 2 chopped carrots, 2 chopped celery stalks, 1 chopped onion, 4 cloves of garlic (smashed), 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring it all to a boil over high heat. I know, sounds like a lot, but its worth it!
3. Simmer, Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 2 hours, or even up to 3 hours. The longer it simmers, the richer the broth will be. Skim off any foam that rises to the surface during the first hour of simmering – it helps to keep the broth clear.
4. Shred the Chicken: Carefully remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. Set the shredded chicken aside. Don’t be afraid to get your hands dirty!
5. Strain the Broth: Strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a clean pot. This removes all the solids, leaving you with a clear, flavorful broth. Trust me, this step makes all the difference.
6. Add Vegetables: Return the strained broth to the pot. Add 1 chopped carrot, 1 chopped celery stalk, and 1/2 chopped onion. Bring to a simmer over medium heat and cook until the vegetables are tender, about 10-15 minutes. Gotta get those veggies in!
7. Cook the Noodles: Add 8 ounces of egg noodles to the simmering broth and cook according to the package directions, usually about 7-10 minutes, or until the noodles are tender. Make sure they don’t get too mushy!
8. Add Chicken: Stir the shredded chicken back into the soup. Heat through for a couple of minutes. This is when the magic really happens, folks.
9. Season to Taste: Taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, or even a pinch of red pepper flakes for a little kick.
10. Serve and Enjoy: Ladle the hot soup into bowls. Garnish with fresh parsley, if desired. Serve with crusty bread or crackers for dipping. Now, dig in and savor that comfort!