Ingredients
Scale
- 1 whole free-range chicken (about 3 to 4 pounds), cut into pieces
- 2 large carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 1 large onion, quartered
- 3 cloves garlic, smashed
- 8 cups cold water (or enough to cover the chicken)
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 1 teaspoon dried thyme or a few fresh sprigs
- Salt, to taste
- 150g egg noodles or your favourite pasta
- Fresh parsley, chopped (for garnish)
- Optional: 1 parsnip, peeled and sliced (for extra sweetness)
Substitution tips: If you can’t find a whole chicken, use 4 bone-in, skin-on chicken thighs for richer flavour. For gluten-free noodles, swap in rice noodles or spiralized vegetables like courgettes. If fresh herbs aren’t available, dried thyme works wonderfully here.
Instructions
- Place the chicken pieces in a large stockpot and cover with the cold water. This slow start is key — it draws out the deepest flavour from the chicken, just like my mum taught me.
- Bring the water to a gentle simmer over medium heat. As it heats, skim off any foam or impurities that rise to the surface. This keeps your broth clear and clean-tasting, much like the calm mornings in the Devon countryside.
- Add the carrots, celery, onion, garlic, peppercorns, bay leaves, and thyme to the pot. Season lightly with salt — you can always add more later.
- Reduce the heat to low and let the broth simmer gently for about 1 hour, partially covered. This slow simmer is where the magic happens, allowing all the flavours to mingle and deepen. While stirring occasionally, let the kitchen fill with that familiar, soothing scent.
- Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine sieve into another pot or large bowl, discarding the cooked vegetables and herbs. This step ensures your soup stays silky and smooth.
- When the chicken is cool enough to handle, gently shred the meat from the bones, discarding skin and bones. Keep the meat tender and bite-sized; I often think of these moments as the quiet, gentle parts of cooking that make all the difference.
- Return the strained broth to the stove and bring it back to a simmer. Add the egg noodles and cook according to the package instructions, usually around 6 to 8 minutes, until tender but not mushy.
- Once the noodles are nearly done, stir in the shredded chicken to warm through. Taste and adjust seasoning with salt and freshly ground black pepper.
- Ladle the soup into warm bowls and sprinkle with chopped fresh parsley. Serve immediately, perhaps with a crusty slice of bread or warm buttered scones — just as we did on those cosy Sunday afternoons around a too-small kitchen table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
