Chicken Noodle Soup

How to

1. Prep the pot & vegetablesPlace the whole chicken and bones into a large soup pot.Peel, rinse, and cut all vegetables into large chunks — think rustic, not precise. Carrots can be cut into thirds, onions into quarters, parsnips halved, etc. The garlic can stay in its skin; just trim the root end and give it a good smash.Add all vegetables, salt, and peppercorns to the pot. Cover everything with cold water, making sure it’s fully submerged but leaving about 2 inches of space at the top.
2. Simmer & skimBring the pot up to a gentle simmer over medium-high heat. As it heats, you’ll notice some grayish foam rise to the surface — this is just natural proteins and fats coming out of the chicken.Use a spoon to skim it off as it appears. Skimming helps keep the broth clear and clean-tasting.Once simmering, reduce heat slightly and let the soup cook for about 45 minutes.
3. Pull the chicken & vegetablesCarefully remove the chicken and vegetables to a tray.
   • Once cool enough to handle, pull the chicken meat off the bones.
     • I usually use the thigh and leg meat for the soup and save the breast for something else the next day (salads, sandwiches, rice bowls — dealer’s choice).
   • Chop the cooked vegetables into bite-size pieces and set aside.

   Return the bones and skin to the pot and continue simmering the broth for another 1–2 hours. This is where the magic happens.

4. Strain, finish & serveStrain the broth and discard the bones and aromatics. Rinse out the pot, then return the broth to it along with:
   • Chopped vegetables
   • Some of the chicken meat
   • Whole Herbs
   • Egg noodles

   Bring everything back to a gentle simmer and taste for seasoning.

   I like to finish the soup with:

   • A little Osem consommé powder (for onion, garlic, and a touch of MSG — totally optional but delicious)
   • A small splash of rice vinegar or white wine vinegar to brighten things up

   Once the noodles are tender (about 8 minutes), the soup is ready.

   Serve hot — and save any extra broth. It’s liquid gold. Freeze it, cook with it, or just drink it straight.

   Pro Move: Dill and parsley have very distinct, aromatic flavors. If you want some of your leftover broth to stay more neutral and versatile, simply ladle out a portion of the broth before adding the herbs. That way, you’ll have a clean, all-purpose stock you can use for other dishes later.

   You can take this a step further by holding back the vegetables as well. First, cook just the chicken and bones to make a clean, foundational stock. Then, add vegetables and aromatics only to the portion of broth you want fully flavored for soup.

   That initial stock — made from bones, water, and time — is what’s often referred to as bone broth, pure and simple.