Grandma's Chicken Noodle Soup

Ingredients

• 1 whole chicken (about 1.5kg / 3.3 lbs) OR 1kg bone-in chicken pieces
• 3 large carrots, sliced into coins
• 4 celery stalks, sliced
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tablespoon fresh thyme (or 1 tsp dried)
• Small bunch of fresh parsley, stalks and leaves separated
• 250g (9 oz) wide egg noodles
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh parsley leaves, to garnish

Instructions

1. Place whole chicken in a large pot. Cover with cold water (about 3 litres). Add bay leaves, parsley stalks, half the onion, and 1 tsp salt. Bring to a boil.
2. Reduce heat to a low simmer and cook uncovered for 45 minutes, skimming any foam from the surface in the first 10 minutes.
3. Remove chicken and set aside to cool slightly. Strain and reserve the broth — discard solids.
4. In the same pot, heat olive oil over medium heat. Sauté remaining onion, carrots, celery, and garlic for 5–6 minutes until softened.
5. Pour the strained broth back into the pot. Add thyme and bring to a simmer.
6. Shred the chicken meat, discarding skin and bones. Add shredded chicken to the pot.
7. Add egg noodles and cook according to package directions (usually 6–8 minutes) until tender.
8. Season generously with salt and pepper. Remove bay leaves. Ladle into bowls and top with fresh parsley.

Chef's Notes

Using a whole chicken creates a far richer, more flavourful broth than using just breasts — don't skip this step.

The soup thickens as it cools because the egg noodles absorb broth. When reheating, add a splash of water or extra broth.

Freezes beautifully for up to 3 months — freeze before adding noodles, then cook fresh noodles when reheating.