Chicken Noodle Soup

Ingredients

• •1500 g Whole chicken
• •8 oz Egg noodles
• •4 medium Carrots
• •4 stalks Celery
• •1 large Onion
• •4 cloves Garlic
• •8 cups Chicken stock
• •4 sprigs Fresh thyme
• •4 sprigs Thyme
• •2 pieces Bay leaves
• •0.25 cup Parsley

Instructions

1. 1

   Roast a whole chicken at 400°F for 1 hour, or use leftover rotisserie chicken. Shred meat and reserve bones for stock.

   💡 Homemade stock from roasted bones has far more depth than plain broth.} (Cook for 20-35 min at 350-400°F)

2. 2

   Simmer bones with onion, celery, carrots, and herbs for 2 hours to make rich stock. Strain and season.

   💡 Low and slow extracts maximum collagen and flavor.} (Cook for 15-30 min at 180-200°F)

3. 3

   SautÃ'© mirepoix (onion, celery, carrots) in butter until softened, 8 minutes. Add garlic, cook 1 minute more.

   💡 The mirepoix is the flavor foundation - don't rush this step.} (Cook for 2-4 min at medium (350-375°F))

4. 4

   Add stock, chicken meat, and egg noodles. Simmer until noodles are tender, 8-10 minutes. Adjust seasoning.

   💡 Add noodles near the end so they don't overcook and make the soup cloudy.} (Cook for 15-30 min at 180-200°F)

5. 5

   Garnish with fresh parsley and serve with crusty bread.

   💡 Start with cold bones and aromatics for a richer, clearer broth. Simmer low and slow.} (Cook for 15-30 min at 180-200°F)