HOMESTYLE CHICKEN NOODLE SOUP

Here’s a detailed recipe for Homestyle Chicken Noodle Soup:

For the Broth:

•1 whole chicken (about 3.5 pounds), rinsed and cleaned

•1 head of garlic, halved horizontally

•2 carrots, cut into chunks

•2 celery ribs, cut into chunks

•2 onions, peeled and quartered

•1 tablespoon black peppercorns

•2 bay leaves

•4 sprigs of thyme or 1.5 teaspoons dried thyme

•9-10 cups of water (enough to cover the chicken)

For the Soup:

•1 tablespoon olive oil

•1 large onion, diced

•3 garlic cloves, minced

•2 medium carrots, quartered lengthwise and chopped

•2 celery ribs, cut into 1/2-inch thick pieces

•2 cups shredded chicken (from the broth)

•2 quarts homemade chicken broth (from above)

•6 ounces egg noodles or pasta of choice

•2-3 teaspoons chicken stock powder (optional)

•1/2 teaspoon black pepper

•4 sprigs of thyme (optional)

•1 bay leaf (optional)

•Finely chopped parsley for garnish (optional)

1.Make the Broth:

•Place the chicken and broth ingredients in a large pot. Add enough water to just cover the chicken.

•Cover with a lid and bring to a gentle simmer over medium heat. Adjust heat to keep it simmering gently with the lid on for 1.5 hours, until the chicken is tender.

•Skim off any scum that forms on the surface during the first 30 minutes.

•Remove the chicken, shred the meat, and discard the bones. Set aside the chicken meat for the soup.

•Optionally, strain the broth to remove vegetables and herbs. For a clearer broth, refrigerate to let the fat solidify and then remove the fat layer.

2.Prepare the Soup:

•Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 2 minutes.

•Add the chopped carrots and celery, cooking until they begin to soften, about 5 minutes.

•Pour in the strained chicken broth and bring to a boil. Add the thyme, bay leaf, and black pepper.

•Once the broth is boiling, add the egg noodles and cook according to the package instructions, usually about 8-10 minutes.

•Add the shredded chicken to the pot to warm through.

•Taste and adjust seasoning with salt and pepper as needed. Optionally, add chicken stock powder for extra flavor.

•Serve hot, garnished with fresh parsley if desired.

This recipe can be made in advance and stored in the fridge for up to 5 days. For best results, store the noodles separately to avoid them getting mushy, or add more broth when reheating    .