Ingredients
Equipment
Method
- In a large pot, combine chicken parts, carrots, celery, onion, garlic, thyme, bay leaf, and chicken broth. Season with a big pinch of salt and pepper. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and simmer for about 1 hour, or until the chicken is cooked through and the vegetables are tender. Skim off any scum that appears on the surface.
- Remove the chicken from the pot and let cool. Discard the bay leaf. Shred the chicken, discarding the bones and skin, and return the meat to the pot.
- Add egg noodles to the pot and simmer for an additional 10 minutes, or until the noodles are tender. Stir in fresh parsley and adjust seasoning with salt and pepper before serving.
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
- Tip 2: This soup freezes well! Just cool completely, then transfer to freezer-safe containers. Avoid freezing noodles; they tend to become mushy when thawed.
- Tip 3: Serve with crusty bread or biscuits for a complete meal. A light green salad complements the richness of the soup beautifully.
- Tip 4: Feel free to add your favorite vegetables, such as peas or green beans, to suit your taste. This recipe adapts well to your preferences.
- Tip 5: Using a slow cooker can enhance the flavors even more. Just combine all ingredients and let it cook on low for 6 to 8 hours for an easy, hands-off dinner.