Homemade Chicken Noodle Soup

Instructions

When anyone in our family is sick, this soup appears on the doorstep within hours. There's something almost medicinal about chicken soup made from real bones — science backs it up — but more than that, it's a hug in a bowl.

1. Build the broth

   Place the whole chicken in a large stockpot. Add the whole onion (halved, skin-on for color), whole carrots, whole celery stalks, halved garlic head, parsley stems, bay leaves, peppercorns, and salt.

2. Simmer gently

   Cover with cold water by 2 inches. Bring to a gentle simmer over medium heat — never a hard boil, which makes cloudy broth. Simmer uncovered, skimming any foam, for about 45 minutes until the chicken is fully cooked and very tender.

3. Strain

   Remove the chicken to a plate to cool slightly. Strain the broth through a fine-mesh sieve into another large pot. Discard the spent vegetables and aromatics.

4. Shred the chicken

   Once cool enough to handle, pull all the meat from the chicken, discarding skin and bones. Shred or chop into bite-sized pieces. Set aside.

5. Cook the vegetables

   Return the strained broth to a simmer. Add the diced onion, sliced carrots, and sliced celery. Simmer 8–10 minutes until just tender.

6. Add the noodles

   Stir in the egg noodles and cook according to package directions until al dente, about 6–8 minutes.

7. Finish

   Return the shredded chicken to the pot. Stir in the thyme, parsley, and lemon juice. Taste and adjust salt and pepper — broth often needs more salt than you expect.

8. Serve

   Ladle into deep bowls. Top with extra parsley and crackers or buttered toast on the side.