Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs/drumsticks
  • 1 lb chicken carcass or backs (optional)
  • 1 large yellow onion, halved with skin
  • 2 large carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 4 garlic cloves, lightly crushed
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 12 cups cold water
  • 1 tablespoon Kosher Salt (for initial stock seasoning)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup finely diced carrots and celery (fresh mirepoix)
  • 8 oz medium width egg noodles
  • 2 cups shredded cooked chicken meat
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon fresh lemon juice (optional)

Instructions:

  1. Combine the chicken pieces/bones, halved onion, rough-chopped carrots and celery, garlic, thyme, and peppercorns into the stockpot. Cover completely with cold water.
  2. Bring the mixture slowly to a low boil. Immediately reduce heat to the lowest setting (a gentle simmer). Use a slotted spoon to meticulously skim off any foam or impurities that rise to the surface during the first 30 minutes.
  3. Season the stock lightly with 1 tablespoon of salt. Cover partially and let it simmer gently for a minimum of 2 hours, up to 2.5 hours, for maximum flavour extraction.
  4. Carefully remove all solids from the stock using a slotted spoon. Pour the remaining liquid through a fine-mesh sieve into a clean pot to create the clarified chicken stock.
  5. Remove the cooked chicken meat from the bones, discarding skin and bones. Shred the meat into bite-sized pieces and reserve about 2 cups for the final soup assembly.
  6. In the now-clean stockpot, melt the butter over medium heat. Add the finely diced fresh carrots and celery (mirepoix). Sauté gently for 5–7 minutes until softened.
  7. Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute to cook out the raw flour taste, creating a light roux.
  8. Slowly whisk in the reserved strained chicken stock, ensuring no lumps form. Bring the mixture back up to a gentle simmer. Taste the broth and adjust salt and pepper as needed.
  9. Add the egg noodles to the simmering broth. Cook according to package directions until they reach an al dente texture (usually 6–10 minutes).
  10. Stir in the reserved shredded chicken during the last 2 minutes of cooking to heat through. Stir in the fresh parsley and lemon juice (if using). Ladle immediately into warm bowls and serve.