Old Fashioned Chicken Noodle Soup Recipe

Old Fashioned Chicken Noodle Soup Recipe

Ingredients
For the Chicken Broth:
2 lb chicken pieces bone-in, skin-on*
2 bay leaves
1 small onion halved (or 1/2 medium onion)
2 garlic cloves pierced
1 tsp dried thyme or 2 sprigs of fresh thyme
5 Quarts water
12-16 oz egg noodles keep in mind they expand as they cook
For the Chicken Noodle Soup:
3 celery sticks finely diced
2 large carrots quartered and thinly sliced
1 medium onion finely diced
1 Tbsp sea salt or to taste
1/4 tsp black pepper or to taste
4 tbsp fresh parsley chopped
4 Tbsp fresh dill chopped

Instructions
Separate chicken into pieces (wings, drums, etc) leaving the skin on and trim chicken pieces of excess fat. Next use a heavy knife to whack/cut/chop the chicken along the center of the bones to expose bone marrow and release the iron-rich good stuff into the broth.
In a large soup pot (at least 8 Qt pot), combine chicken pieces with 2 bay leaves, 2 pierced garlic cloves, and 1 tsp dried thyme. Add 5 quarts of water and bring to a boil. Using a large spoon, remove and discard any foam that rises to the top. Reduce heat to a low simmer and cook partially covered for 1 1/2 hours. It should be barely bubbling. The chicken meat will be tender and broth will be infused with chicken flavor.
Remove chicken pieces and once they are cool enough to handle, separate the meat from the bones (you'll be putting the meat back into the soup later). Discard bones. Cover meat with foil or a lid to keep it from drying out.
Strain the broth into a large heat-proof bowl over a sieve lined with a large paper towel.
Rinse the now-empty pot, and place it back over medium heat. Add 2 Tbsp olive oil and sauté 3 finely chopped celery sticks, 2 thinly sliced carrots, and 1 finely diced onion. Saute over medium heat for 5 minutes or until vegetables are softened.
Add the chicken broth back to the pot and salt and pepper to taste. I added at least 1 Tbsp sea salt and about 1/4 tsp pepper. Bring to a light boil and continue cooking for another 15 minutes.
Add shredded chicken and egg noodles and continue cooking until noodles are cooked through (check the cooking time on your noodles - mine took 20 min).
Turn off heat and stir in fresh parsley and dill. Ladle into warm soup bowls.

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