Go Back
Print
Recipe Image
Smaller
Normal
Larger
Bone Broth Chicken Noodle Soup
The entire chicken gets cooked to make a hearty broth that really shines in this classic soup recipe.
Print Recipe
Pin Recipe
Cook Time
2
hours
hrs
Course
Main Course
Cuisine
American
Ingredients
2
bay leaves
1
3-4lb
whole chicken (I prefer organic or air chilled)
2
qts
water
1
onion, halved
5
cloves
garlic
1
tbsp
kosher salt (I use Morton's)
1
tsp
dried thyme
12
oz
egg noodles
1
tbsp
olive oil
1
tsp
kosher salt
1
onion, diced
5
large carrots, peeled and cut into half moons
4
stalks
celery, diced
1
tbsp
chopped fresh dill
1
tsp
black pepper
Instructions
In a large pot or dutch oven combine the chicken, bay leaves, water, onion, salt, thyme, and garlic cloves.
Bring to a boil over high heat.
Once boiling turn the heat down to a simmer. Cook COVERED for 1 hour.
Once the chicken is falling apart, pull the chicken off the heat and allow it to sit for thirty minutes.
Pull the chicken to a cutting board, strain the borth through a strainer into a large bowl. Set the bowl aside and discard the onion, bay leaves, and garlic cloves.
Using your hands and forks, pull the white and dark meat from the chicken carcass and shred, place this meat in the bowl with the broth. Discard the bones and rest of the carcass when finished.
Wipe out the pot you used to boil the broth and chicken and place it back on the stovetop.
Turn the heat to medium.
Add in the olive oil and swirl the pot to make sure the olive oil coats the bottom of the pan. Add in the carrots, celery, chopped onion, and salt. Sauté until just beginning to soften.
Add in the broth and chicken meat and simmer for 20 minutes.
After 20 minutes toss in the dill, noodles and black pepper. Cook until the noodles are done according to the package directions. Mine took 8 minutes.
Serve warm ladled into bowls with crusty white bread.
Keyword
chicken, chicken noodle, fall, sick, soup