📖 Instructions

1. Prep the chicken: If using a whole chicken, place it in a large stockpot and cover with about 8-10 cups of water. If using chicken pieces (like thighs or breasts), you might need less water—just enough to cover them. You can use store-bought broth as well. Me? I like using a whole chicken because it adds so much flavor to the stock. Plus, leftover chicken!
2. Simmer the chicken: Bring the water to a boil, then reduce the heat to a simmer. Skim off any foam that rises to the surface. This usually takes about 5-10 minutes. Add 1 roughly chopped onion, 2 carrots (peeled and chopped), and 2 celery stalks (chopped) to the pot. These aromatics will infuse the broth with flavor. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a bay leaf. Let the chicken simmer for about 1.5-2 hours, or until it's cooked through and easily shreds. This is where the magic happens, folks.
3. Remove the chicken: Once the chicken is cooked, carefully remove it from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve into a large bowl or another pot. Discard the solids (onions, carrots, celery, and bay leaf). Set the strained broth aside. You want to get all the little pieces out.
4. Shred the chicken: Once the chicken is cool enough to handle, shred the meat using two forks or your fingers (make sure they're clean!). Discard the skin and bones. My grandma used to say the secret ingredient was love, but I'm pretty sure it was the perfectly shredded chicken.
5. Cook the vegetables: In the same stockpot (now clean), melt 2 tablespoons of butter over medium heat. Add 1 chopped onion, 2 carrots (peeled and diced), and 2 celery stalks (diced). Cook until the vegetables are softened, about 5-7 minutes. This is called 'sweating' the veggies – it brings out their natural sweetness. This is a crucial step. Do not skip this part.
6. Add broth and noodles: Pour the strained chicken broth back into the pot with the cooked vegetables. Bring to a boil, then add 1 cup of egg noodles (or your favorite type of noodle). Cook according to the package directions, usually about 6-8 minutes, or until the noodles are tender.
7. Combine and simmer: Add the shredded chicken back to the pot. Stir to combine. Season with additional salt and pepper to taste. If the soup seems too thick, add a little more chicken broth or water to reach your desired consistency. Let the soup simmer for another 5-10 minutes to allow the flavors to meld together. Taste often, and adjust the seasoning as needed.
8. Serve and enjoy: Ladle the chicken noodle soup into bowls. Garnish with fresh parsley or thyme, if desired. Serve hot and enjoy! My grandma always served it with a side of crusty bread for dipping. What does this mean for you? Absolute comfort!