Ingredients

1.8 kg / 3.5 lb whole chicken, rinsed and cleaned (best quality you can afford)

1 head of garlic, cut in half horizontally

2 carrots, cut into chunks

2 celery ribs, cut into chunks

2 onions, peeled and cut into quarters

1 tbsp black peppercorns

2 bay leaves, fresh or dried

4 thyme sprigs or 1 1/2 tsp dried thyme leaves

9 – 10 cups water (enough to just cover chicken)

1 tbsp olive oil

1 large onion, diced

3 garlic cloves, minced

2 medium carrots, cut into quarters lengthwise then chopped

2 celery ribs, cut into 1 cm (1/2″) thick pieces

2 cups shredded chicken (from homemade broth)

2 litres / 2 quarts homemade chicken broth (from above)

200 g / 6 oz egg noodles or pasta of choice

2 – 3 tsp Vegeta or other stock powder

1/2 tsp black pepper

4 thyme sprigs (optional)

1 bay leaf (optional)

Finely chopped parsley, for garnish (optional)

Instructions

Step 1: Place the whole chicken in a large pot along with garlic halves, carrot chunks, celery chunks, quartered onions, black peppercorns, bay leaves, thyme sprigs, and enough water to just cover the chicken. Avoid adding too much water to keep the broth flavorful.

Step 2: Cover the pot and bring water to a gentle simmer over medium heat. Adjust to maintain a gentle simmer with the lid on for about 1.5 hours, until the chicken is tender and meat comes off easily. Alternatively, cook on low for 8 hours in a slow cooker.

Step 3: During the first 30 minutes, scoop off any foam or scum that rises to the surface to keep the broth clear and clean-tasting.

Step 4: Transfer the chicken to a separate pan. Shred the meat, discarding the bones. Use only half of the shredded chicken for the soup; save the rest for another meal if desired.

Step 5: Remove the cooked vegetables and herbs from the broth and discard them. Optionally, chop some carrot and celery and add back to the soup later.

Step 6: (Optional) Chill the broth in the refrigerator for a few hours to allow fat to solidify on the surface. Scoop off the fat for a healthier, clearer soup.

Step 7: For the soup base, heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking for about 2 minutes until fragrant.

Step 8: Add chopped celery and carrots. Cook for 5 minutes until softened and slightly sweet, taking care not to brown the vegetables.

Step 9: Increase heat to medium-high and gently pour in 8 cups of the homemade broth, leaving behind any sediment at the bottom of the original broth pot. Top up with water if needed to reach 8 cups.

Step 10: Stir in Vegeta or other stock powder, thyme sprigs, bay leaf, and black pepper. Mix to combine.

Step 11: When the soup begins to bubble, add egg noodles or pasta. Cook according to package directions minus 2 minutes, stirring gently once or twice only to prevent breaking noodles.

Step 12: Add half of the shredded chicken to the soup and stir. The chicken will warm quickly.

Step 13: Taste the soup and season with salt and more pepper as needed. Season well to enhance the flavors.

Step 14: Serve the chicken noodle soup immediately, garnished with freshly chopped parsley if desired.

Tips & Variations

Use fresh herbs like thyme and bay leaves for an aromatic broth.

Skimming the scum early ensures a clear and clean-tasting soup.

Consider adding chopped vegetables back into the soup for extra texture.

Choose your favorite pasta shape, but adjust cooking time accordingly.

Refrigerate the broth overnight to remove excess fat easily.

To make it vegetarian, substitute chicken with vegetable broth and omit shredded chicken.

Storage

Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through. The noodles may absorb broth over time, so you can add a splash of water or broth when reheating to loosen the soup. For longer storage, freeze the soup (without noodles if possible) for up to 3 months and thaw overnight before reheating.

FAQs

Can I use chicken parts instead of a whole chicken?

Yes, you can use bone-in chicken parts like thighs or drumsticks to make the broth. Keep in mind the cooking time may be shorter, around 1 to 1.5 hours until tender.

Why should I simmer the broth gently instead of boiling?

A gentle simmer helps extract clear, flavorful broth without emulsifying fats and impurities that make it cloudy. Boiling vigorously can toughen the chicken and produce bitter flavors.