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Homemade Chicken Noodle Soup (From Scratch!)
Ingredients
- 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 1/2 tsp dried thyme leaves)
- ▢ 9 – 10 cups water (enough to just cover chicken)
- 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/ 1/2″ thick pieces
- ▢ 2 cups shredded chicken (from homemade broth)
- ▢ 2 litres / 2 quarts homemade chicken broth (above)
- ▢ 200 g/ 6 oz egg noodles or pasta of choice (Note 3)
- ▢ 2 – 3 tsp Vegeta or other stock powder (Note 4)
- ▢ 1/2 tsp black pepper
- ▢ 4 thyme sprigs , optional
- ▢ 1 bay leaf , optional
- ▢ Finely chopped parsley , for garnish (optional)
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