Chicken Noodle Soup with Homemade Broth
 
 
Makes 6-8 servings
Ingredients
Broth:
  • 1 whole chicken (about 3 pounds)
  • 2 yellow onions, unpeeled, quartered lengthwise
  • 2 stalks celery, cut into 2" pieces
  • 2 red carrots, peeled and cut into 2" pieces (see notes*)
  • 1 head garlic, halved crosswise
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon black peppercorns
Soup:
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 red carrots, peeled and cut into ¼"-thick rounds (see notes*)
  • 3 stalks celery, cut into ¼" pieces
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon ground turmeric
  • kosher salt and freshly ground black pepper, to taste
  • 6 ounces extra wide egg noodles
  • ¼ cup chopped fresh parsley
Instructions
Make the broth:
  1. Place all broth ingredients (chicken through peppercorns) in a large stock pot. Add 10 cups water and bring to a boil over high heat, skimming off any scum that rises to the top. Reduce heat to medium-low, cover and simmer for 30 minutes.
  2. Remove chicken breasts from the bones and place on a baking sheet. Cover and continue simmering for 1 hour.
  3. Remove remaining chicken from broth and place on the baking sheet to cool. Remove the meat from the bones and shred any large pieces into bite-size morsels (see notes**). Discard the bones and skin.
  4. Strain broth through a fine-mesh sieve; discard vegetables, thyme stems, bay leaves and peppercorns.
Make the soup:
  1. In a large pot, heat olive oil over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 2 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add carrots and celery and cook, stirring occasionally, for 5 minutes. Add thyme and turmeric and cook, stirring constantly, for 1 minute.
  3. Add 8 cups prepared broth; stir and bring to a boil. Season with salt and pepper to taste.
  4. Add egg noodles and cook, stirring occasionally, until tender, 8-10 minutes.
  5. Add 2½ cups prepared chicken and parsley and cook until heated through, 1-2 minutes. Season with additional salt and pepper to taste.
Notes
*You can substitute orange carrots if it's more convenient.
**You will have extra cooked, shredded chicken after making the soup; store it in an airtight container in the refrigerator for a few days or in the freezer for up to a month.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/chicken-noodle-soup-with-homemade-broth/