Ingredients
Scale
- 3 lbs bone-in chicken (2 lbs chicken wings + 1 lb chicken breast)
- 2 large yellow onions, diced (3 cups)
- 4 medium carrots, sliced (2 cups)
- 4 celery stalks, sliced (2 cups)
- 8 oz egg noodles
- 8 cups cold water
- 1 bunch parsley
- 2 sprigs thyme
- 2 bay leaves
- 3 cloves garlic, minced
- 1 tbsp kosher salt
- 1 tsp black peppercorns
Instructions
- Prepare the Broth: In a large stockpot, add chicken and cold water. Bring to a gentle simmer, skimming foam. Add herb bundle, garlic, and peppercorns. Simmer for 1 hour.
- Cook Chicken: Remove chicken breast when it reaches 165°F, shred, and set aside. Let wings cook another 30 minutes.
- Add Vegetables: Add onions, cook for 5 minutes, then add carrots and celery. Simmer 15-20 minutes.
- Cook Noodles: Remove wings and herb bundle. Add egg noodles to simmering broth, cook 6-8 minutes.
- Combine: Return shredded chicken to pot, season with salt and pepper. Finish with fresh parsley.
Notes
- For a richer broth, roast chicken wings before simmering.
- Store soup without noodles for freezing.
- Substitute egg noodles with gluten-free pasta or rice for dietary preferences.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 215 kcal
- Sugar: 3g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg