Homemade Chicken Noodle Soup

Method

1. 1

   Step 1

   Place the chicken thighs in a 6-quart (5.7 L) stockpot or Dutch oven. Add the cold water, onion, bay leaves, salt and pepper; the water should cover the chicken comfortably.

2. 2

   Step 2

   Bring just to a boil over medium-high heat, about 12–15 minutes. Skim off any foam with a spoon, then reduce the heat to low so that only small bubbles break the surface.

3. 3

   Step 3

   Partially cover and simmer gently for 40 minutes, skimming again if needed. The chicken should be tender and register at least 165°F (74°C) in the thickest part, without the thermometer touching bone; if necessary, simmer for another 5–10 minutes.

4. 4

   Step 4

   Transfer the chicken to a large plate using tongs and discard the bay leaves. Skim excess fat from the broth, leaving a little for flavor, and allow the chicken to cool for about 5 minutes while you start cooking the vegetables.

5. 5

   Step 5

   Add the carrots and celery to the broth and increase the heat to medium until it returns to a gentle simmer. Cook uncovered for 10 minutes, until the vegetables are nearly tender but still offer slight resistance when pierced with a fork.

6. 6

   Step 6

   Meanwhile, pull the chicken meat from the bones using two forks or clean hands once cool enough to handle. Discard the bones, cartilage and any remaining skin, and shred the meat into bite-size pieces.

7. 7

   Step 7

   Stir the egg noodles into the simmering broth and cook uncovered for 6–8 minutes, or according to the package directions, stirring occasionally to prevent sticking. They should be just tender rather than soft, as they will continue absorbing broth.

8. 8

   Step 8

   Return the shredded chicken and any juices from the plate to the pot and simmer for 2–3 minutes, until the meat is piping hot throughout. Stir in the parsley, taste and adjust the salt and pepper, then divide among six bowls and serve immediately.