Ingredients
Scale
- 1 whole chicken (about 3–4 pounds)
- 8 cups chicken broth
- 2 cups water
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 8 ounces egg noodles
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Step 1: Place the whole chicken in a large pot or Dutch oven. Add chicken broth and water, ensuring the chicken is fully submerged. Bring to a boil, then reduce heat to a simmer.
- Step 2: Simmer the chicken for about 1.5-2 hours, or until it is cooked through and easily shreds with a fork. Remove the chicken from the pot and let it cool slightly.
- Step 3: While the chicken is cooling, add carrots, celery, and onion to the broth in the pot. Simmer for about 10-15 minutes, or until the vegetables are tender.
- Step 4: Shred the chicken meat, discarding the skin and bones. Add the shredded chicken back to the pot with the vegetables and broth.
- Step 5: Add the egg noodles and dried thyme to the soup. Cook until the noodles are tender, about 8-10 minutes.
- Step 6: Season the soup with salt and pepper to taste. Serve hot.
Notes
- Store leftover soup in the refrigerator for up to 3 days, but noodles can become soft over time.
- For best results, reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen it up.
- Garnish each bowl with a sprinkle of fresh parsley or a swirl of cream for extra flavor and presentation.
- Don't be shy with the thyme; a pinch more really brightens up the savory chicken flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American