Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.4-1.8 kg), giblets removed
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 carrots, peeled and chopped (about 1 cup / 130g)
  • 2 celery stalks, chopped (about 1 cup / 120g)
  • 2 cloves garlic, minced (about 2 teaspoons / 10g)
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 4 cups (950 ml) water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 8 ounces (225g) egg noodles (or other pasta shape)
  • 1/2 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Optional: 1 lemon, cut into wedges

Instructions:

  1. Place the whole chicken in the large stockpot.
  2. Add the chopped onion, carrots, celery, garlic, chicken broth, and water to the pot.
  3. Stir in the thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for 1.5 hours, or until the chicken is cooked through and easily pulls away from the bone.
  4. Carefully remove the chicken from the pot and let it cool slightly. Shred the chicken meat, discarding the skin and bones.
  5. For a clearer broth, strain the broth through a fine-mesh sieve, discarding the vegetables. (Alternatively, leave the vegetables in for more flavor and texture).
  6. Return the shredded chicken to the pot. Bring the broth back to a simmer. Add the egg noodles and cook according to package directions (usually about 8-10 minutes), or until tender.
  7. Stir in the fresh parsley. Season with salt and pepper to taste. Remove the bay leaf before serving. Serve hot with lemon wedges, if desired.