Ingredients:

  • 1 whole chicken (3-4 lbs / 1.3-1.8 kg), rinsed
  • 10 cups (2.4 liters) water
  • 3 large carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 large onion, quartered
  • 3 garlic cloves, smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • Salt to taste
  • 1 cup (approximately 100g) egg noodles or other small pasta (optional)
  • Fresh parsley or dill, chopped (for garnish)

Instructions:

  1. Place the chicken in the stockpot, cover with water, and bring to a boil. Skim off any foam that rises to the surface.
  2. Add carrots, celery, onion, garlic, bay leaves, peppercorns, and salt. Reduce heat and simmer, partially covered, until the chicken is cooked through.
  3. Carefully remove the chicken from the pot and let it cool slightly on a plate.
  4. Strain the broth through a sieve for a clearer soup (optional). Discard the solids (or reserve the carrots and celery).
  5. Once the chicken is cool enough to handle, remove the skin and bones. Shred or chop the meat into bite-sized pieces.
  6. Bring the broth back to a gentle boil. Add egg noodles or pasta (optional) and cook until tender, following package directions.
  7. Add the shredded chicken back into the soup. Adjust salt to taste and simmer briefly.
  8. Ladle soup into bowls and garnish with fresh parsley or dill.