Ingredients

1 5- to 6-pound chicken

1 pound chicken wings (optional)

3 quarts cold water (plus more as needed)

1 splash white wine or apple cider vinegar

2 medium carrots (peeled and quartered)

3 stalks celery with leaves (cut in half)

1 medium yellow onion (with peel, cut in half or quarters)

1 whole clove garlic (cut in half)

8-10 sprigs Italian parsley

10 black peppercorns

5 sprigs fresh thyme or 1 teaspoon dried

1 small bay leaf

2 to 3 teaspoons kosher salt (or less to taste)

2 large carrots (peeled and sliced into 1-inch pieces)

3 large Yukon Gold or red potatoes (peeled and sliced into ½-inch thick rounds or cubes)

9 ounces thin egg noodles (or soup noodles of your choice)

8 cups chicken stock

2 cups chopped or shredded cooked chicken

1 cup freshly grated Parmesan cheese (optional, but delicious)

Chopped fresh parsley or dill (for garnish, optional)

Instructions

Step 1: Place the whole chicken in a 6- to 7-quart soup pot and add about 3 quarts of cold water, or enough to cover the chicken.

Step 2: Slowly bring the water to a low boil over medium heat. Skim off any foam that rises to the surface if you wish.

Step 3: Once the foam subsides, add the chicken wings (if using), white wine or apple cider vinegar, quartered carrots, celery with leaves, onion with peel, garlic, parsley sprigs, black peppercorns, thyme, bay leaf, and kosher salt. Lower the heat to keep the stock at a gentle simmer.

Step 4: After 1 hour of cooking, carefully remove the chicken using tongs and place it on a shallow plate. Let it cool slightly, then remove the skin and bones. Shred the chicken into bite-size pieces and set aside.

Step 5: Return the bones to the pot and continue simmering the stock for another 1 to 1 ½ hours. Add more water during cooking if the chicken is not nearly fully submerged.

Step 6: After cooking, strain the stock through a fine mesh sieve into a large bowl or containers. Refrigerate overnight and skim off the fat from the top the next day.

Step 7: To prepare the soup, place the peeled and sliced potatoes and carrots in a large pot. Cover with cold water, bring to a boil, then reduce to a simmer and cook until just tender. Drain and set aside.

Step 8: Cook the noodles according to package instructions, then drain and set aside.

Step 9: Heat 8 cups of the prepared chicken stock in a medium pot. Taste and adjust the seasoning if needed.

Step 10: To serve, spoon shredded chicken, potatoes, carrots, and noodles into soup bowls. Ladle hot broth over the ingredients and garnish with chopped parsley, dill, and freshly grated Parmesan cheese if desired.

Tips & Variations

Using a splash of acid like white wine or apple cider vinegar helps draw minerals from the chicken, enriching the stock’s flavor.

For extra richness, include chicken wings in the stock pot along with the whole chicken.

Leftover cooked chicken can be added to the soup directly if you prefer a quicker version.

Try adding garlic or shallots when cooking the vegetables for added depth.

Feel free to substitute fresh herbs with dried ones, reducing quantities accordingly.

FAQs

Can I use leftover cooked chicken instead of cooking a whole chicken?

Yes, using leftover cooked chicken can save time. Just heat the stock and add the shredded chicken at the end to warm through before serving.

How do I remove excess fat from homemade chicken stock?

After refrigerating the stock overnight, the fat solidifies on top and can be easily skimmed off with a spoon. Alternatively, you can use a fat separator while ladling the stock.