Ingredients
Scale
For the Chicken Broth:
- 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or wings)
- 12 cups cold, filtered water
- 2 large carrots, peeled and roughly chopped
- 2 stalks celery, roughly chopped
- 1 large onion, quartered
- 4 cloves garlic, peeled and smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon kosher salt (adjust to taste)
For the Soup:
- 2 cups egg noodles
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, peeled and sliced
- 1 cup celery, sliced
- Fresh parsley, chopped, for garnish (optional)
Instructions
- In a large stockpot, combine chicken pieces, water, carrots, celery, onion, garlic, bay leaves, black peppercorns, and salt.
- Bring to a boil over high heat, then reduce to a gentle simmer for 2-3 hours. Skim off any foam that rises to the surface.
- Remove the chicken and set aside to cool. Strain the broth through a fine-mesh sieve, discarding the solids.
- Shred or dice the cooked chicken, discarding skin and bones.
- Return the strained broth to the stockpot and bring to a boil.
- Add egg noodles and cook until al dente.
- During the last 10-15 minutes, add sliced carrots and celery, cooking until tender.
- Stir in the shredded chicken and let it warm through.
- Season with additional salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a twist, add fresh lemon juice and thyme for brightness. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Classic
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Chicken Soup, Comfort Food, Healing Soup, Homemade Broth