Bone Broth Chicken Noodle Soup
The entire chicken gets cooked to make a hearty broth that really shines in this classic soup recipe.
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.