📝 About This Recipe
This is the definitive soul-warming elixir, featuring a golden, velvet-textured broth infused with aromatic herbs and mirepoix. By poaching a whole chicken directly in the pot, we unlock a depth of flavor and a collagen-rich silkiness that store-bought stocks simply cannot replicate. It is a timeless hug in a bowl, balancing tender shreds of chicken with thick, bouncy egg noodles for the ultimate comfort experience.
🥗 Ingredients
The Broth Base
- 3.5-4 lbs Whole Chicken (giblets removed, patted dry)
- 8 cups Chicken Stock (low sodium, high quality)
- 2 cups Water (filtered)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Whole Black Peppercorns (slightly crushed)
Aromatics and Vegetables
- 2 tablespoons Unsalted Butter (for sautéing)
- 1 large Yellow Onion (finely diced)
- 3 large Carrots (peeled and sliced into 1/4-inch rounds)
- 3 pieces Celery Stalks (sliced into 1/4-inch crescents)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Thyme (leaves stripped and chopped)
- 1 teaspoon Fresh Rosemary (finely minced)
The Finish
- 8 ounces Wide Egg Noodles (dried)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 cup Fresh Parsley (chopped)
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven or stockpot, melt the butter over medium heat.
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2
Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and the vegetables have softened slightly.
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3
Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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4
Place the whole chicken into the pot, breast side up, nestled among the vegetables.
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5
Pour in the chicken stock and water until the chicken is mostly submerged. Add the bay leaves and peppercorns.
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6
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
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7
Carefully remove the chicken from the pot and place it on a large cutting board. Let it rest for 10 minutes until cool enough to handle.
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8
While the chicken rests, skim any excess fat from the surface of the broth using a wide spoon. Increase the heat to medium-high and bring the broth to a rolling boil.
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9
Add the egg noodles to the boiling broth. Cook according to package directions (usually 6-8 minutes) until al dente.
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10
While the noodles cook, shred the chicken. Discard the skin and bones, and tear the meat into bite-sized chunks or shreds.
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11
Once the noodles are cooked, reduce the heat to low and stir the shredded chicken back into the pot.
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12
Stir in the fresh lemon juice and chopped parsley. The lemon juice is the 'secret' ingredient that brightens the heavy broth.
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13
Taste the soup and season generously with kosher salt and freshly cracked black pepper. Adjust to your preference.
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14
Remove the bay leaves and serve hot in deep bowls.
💡 Chef's Tips
For the best flavor, use a high-quality organic chicken as the fat and collagen will create a superior mouthfeel. If you plan on having leftovers, cook the noodles separately and add them to individual bowls to prevent them from absorbing all the broth and becoming mushy. Don't skip the lemon juice at the end; the acidity cuts through the richness of the chicken fat and wakes up the herbs. If the broth reduces too much while simmering the chicken, add an extra cup of hot water or stock to maintain your desired consistency. Always season with salt at the very end, as the saltiness of the stock will concentrate during the cooking process.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered sourdough bread for dipping. A crisp green side salad with a light vinaigrette balances the richness of the soup. Pair with a glass of buttery Chardonnay or a sparkling apple cider for a non-alcoholic option. Top with an extra sprinkle of fresh dill or chives for an even more aromatic experience.