Aunt May's Comforting Chicken Noodle Soup
A classic, restorative chicken noodle soup, just like Aunt May would make to chase away the blues after a long day of… well, whatever it is you do. Hearty, flavorful, and incredibly soothing, this recipe focuses on building a deep, rich broth from scratch.
Directions
- 1
Rinse the whole chicken and pat it dry. In a large stockpot or Dutch oven, heat the olive oil over medium-high heat.
- 2
Add the whole chicken to the pot and sear for 5-7 minutes per side, until lightly golden brown. Remove chicken and set aside.
- 3
Add the diced carrots, celery, and onion to the pot. Sauté over medium heat for 8-10 minutes, until vegetables begin to soften.
- 4
Stir in the minced garlic and cook for another minute until fragrant.
- 5
Return the seared chicken to the pot. Pour in the chicken broth and water. Add the bay leaf, dried thyme, black pepper, and salt.
- 6
Bring the liquid to a rolling boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the chicken is tender and cooked through.
- 7
Carefully remove the chicken from the pot and let it cool slightly. Skim any excess fat from the surface of the broth.
- 8
Shred the chicken meat from the bones, discarding skin and bones. Dice or shred the chicken into bite-sized pieces.
- 9
Increase heat to medium and bring the broth back to a simmer. Add the egg noodles and cook according to package directions, typically 7-10 minutes, until al dente.
- 10
Stir the shredded chicken back into the soup. Taste and adjust seasoning as needed.
- 11
Garnish with fresh chopped parsley just before serving.