Ingredients:
- °1 whole chicken (preferably organic for richer flavor)
- °1 large onion, peeled and trimmed of roots
- °Water to cover the chicken
- °1 tsp black peppercorns
- °4 carrots, peeled and sliced
- °4 parsnips, peeled and sliced
- °1 cup diced celery
- °1 pack egg noodles (or your favorite pasta)
- °2 tablespoons chopped fresh parsley, or to taste
- °Salt to taste
Preparation:
Start by placing the whole chicken and the peeled onion in the bottom of a large saucepan. Pour enough water to completely cover the chicken. Add the black peppercorns in a metal tea infuser to the pot for easy removal later.
Bring the water to a boil, then reduce the heat to medium-low and let it simmer. The chicken will be ready when it’s no longer pink and the meat falls off the bone, typically after 40 to 60 minutes. Use an instant-read thermometer to ensure the thickest part of the thigh, near the bone, reads 165°F (74°C).
Carefully remove the chicken from the broth using a slotted spoon and place it in a bowl to cool. Remove the onion, squeeze out as much flavor as possible, and discard it.
Add the sliced carrots, parsnips, and diced celery to the broth. Bring it to a boil and cook the vegetables until they are tender, which takes about 10 to 15 minutes. Remove and discard the peppercorns.
While the vegetables are cooking, bring a large pot of lightly salted water to a boil. Cook the egg noodles until they are al dente, about 5 minutes, stirring occasionally. Drain the noodles and divide them evenly among 6 soup bowls.
Once the chicken is cool enough to handle, remove the meat from the bones and cut it into bite-sized pieces. Discard the bones. Stir the chicken pieces and fresh parsley into the vegetable mixture. Season the soup with salt to taste.
Finally, pour the hearty chicken and vegetable broth over the egg noodles in the bowls. Serve hot and enjoy this comforting, homemade chicken noodle soup that’s perfect for any season!
