Homemade Chicken Noodle Soup

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 whole Medium Onion, Diced
• 3 whole Large Carrots, Peeled, Diced
• 3 stalks Celery, Diced
• 1 Tablespoon Parsley
• 2 teaspoons Thyme
• 1 teaspoon Oregano
• 2 teaspoons Ground Pepper
• 2 teaspoons Salt
• 2 leaves Bay Leaf
• 4-½ pounds Whole Chicken, Cleaned (make Sure You Take Any Bags Out Of It)
• 12 ounces, weight Bag Extra Wide Egg Noodles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Dice the onion, carrots and celery. Remove the bag of giblets and any other packaging from the chicken, then rinse the chicken inside and out.

2. Place the chicken in a large stockpot and cover with cold water by about 2 inches. Add the bay leaves and 2 teaspoons salt, then bring to a boil over medium-high heat.

3. Skim off any foam, reduce the heat to a gentle simmer, and cook for 30 minutes. Add the diced onion, carrots, celery, thyme, oregano and 2 teaspoons ground pepper, then keep at a simmer for 90 more minutes.

4. Check the chicken with an instant-read thermometer in the thickest part of the thigh, away from the bone. It must reach 165°F (74°C); keep simmering if not.

5. Lift the chicken onto a cutting board and let it cool for 15 minutes. Pull the meat off the bones, discard the skin and bones, and shred the meat into bite-size pieces.

6. Remove and discard the bay leaves from the pot. Return the shredded chicken to the simmering broth and add the egg noodles.

7. Simmer the noodles for 8 to 10 minutes, or until tender. Stir in the chopped parsley, taste, and add more salt or pepper if needed.

8. Let the soup rest off the heat for 10 minutes before serving so the noodles can finish absorbing the broth.