Homemade Chicken Noodle Soup (From Scratch!)

recipetineats.com

Lezlie Piggott-Webster

subheading: HOMEMADE BROTH:

1.8 kg / 3.5 lb whole chicken , rinsed and cleaned, the best quality you can afford (Note 1)

1 head of garlic , cut in half horiztonally

2 carrots , cut into chunks

2 celery ribs , cut into chunks

2 onions , peeled and cut into quarters

1 tbsp black peppercorns

2 bay leaves , fresh or dried

4 thyme sprigs (or 1 ½ tsp dried thyme leaves)

9 to 10 cups (2.25L) water

subheading: SOUP:

1 tbsp olive oil

1 large onion , diced

3 garlic cloves , minced

2 medium carrots , cut in quarters lengthwise then chopped

2 celery ribs , cut into 1 cm/ ½" thick pieces

2 cups shredded chicken (from homadme broth)

2 litres / 2 quarts homemade chicken broth (above)

200 g/ 6 oz egg noodles or pasta of choice (Note 3)

2 to 3 tsp Vegeta or other stock powder (Note 4)

½ tsp black pepper

4 thyme sprigs , optional

1 bay leaf , optional

Finely chopped parsley , for garnish (optional)

Directions at recipetineats.com

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