Image by Rakka
For the stock:
- 1 (4-pound) chicken
- 3 medium carrots, peeled and sliced
- 2 medium yellow onions, quartered
- 2 stalks celery, sliced
- 1 head garlic, smashed
- 1 (2-inch) piece fresh ginger, sliced
- 10 sprigs thyme
- 12 cups water
For the soup:
- 2 medium carrots, small dice
- 2 stalks celery, small dice
- 1 small yellow onion, small dice
- 1 tablespoon kosher salt
- 1 pound dry egg noodles, broken up if long
INSTRUCTIONS
- Combine all ingredients for the stock in a large stockpot and bring to a boil over high heat. Reduce heat to medium low and simmer until chicken is fully cooked and meat is falling off the bone, about 1 hour.
- Remove chicken from the pot and set aside to cool; strain the stock, discarding the vegetables. When chicken is cool enough to handle, remove skin and shred the chicken into 1/2-inch-wide pieces. Discard skin and bones and reserve meat.
- Return the stock to the stockpot and add the fresh vegetables; bring to a boil. Reduce heat to medium low and simmer until vegetables are tender, about 7 minutes. Return shredded chicken to the soup.
- Bring a pot of salted water to a boil over high heat. Add egg noodles and simmer until almost completely cooked, about 4 minutes; drain noodles.
- Add cooked noodles to the soup and season with salt and freshly ground pepper.
