the Best Homemade Chicken Noodle Soup

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This restorative homemade chicken noodle soup features a crystal-clear broth made from scratch, tender poached chicken, and hearty egg noodles.

Scale

3 1/2 pound chicken, cut into parts

2 carrots, chunks

2 celery ribs, chunks

1 onion, quartered

3 cloves garlic

3 sprigs fresh thyme

1/2 bunch parsley

5 whole peppercorns

3 carrots, sliced rounds

3 celery ribs, sliced

8 ounces egg noodles

Salt and pepper to taste

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1. Remove raw breast and thigh meat from bones and refrigerate.

2. Parboil chicken bones in a large pot for 3 minutes, then drain and rinse bones.

3. Return bones to pot with stock aromatics and cover with water.

4. Simmer partially covered for 1 1/2 hours.

5. Strain the stock and return the liquid to the pot.

6. Add sliced carrots, celery, and salt; bring to a simmer.

7. Cut reserved raw chicken into bite-sized pieces and add to the pot.

8. Add egg noodles and simmer until noodles are al dente and chicken is cooked.

9. Stir in fresh parsley and serve.

Parboiling the bones is the secret to a clear broth.

Boil noodles separately if you plan on having leftovers.

Use the onion skins during the stock-making process for a deep golden color.

Find it online: https://www.flavourrecipe.com/homemade-chicken-noodle-soup/