Zapappy

Name: Homestyle Chicken Noodle Soup
Prep time: 35 min
Cook time: 140 min
Total time: 205 min
Yield: 6
Cuisine: American
Ingredients: 1 whole chicken, 4½–5 lb; 2 tbsp; 2 medium yellow onions, quartered; 3 large carrots, cut into 2-inch pieces; 3 celery ribs, cut into 2-inch pieces; 1 large leek, white and light green parts only, sliced and washed; 1 whole head garlic, halved crosswise; 8 sprigs, flat-leaf; 6 sprigs, fresh; 2 bay leaves; 1 tsp; 12 cups, cold; 1 tbsp, plus more to taste; 2 tbsp; 2 medium carrots, peeled and diced ¼ inch; 2 celery ribs, diced ¼ inch; 1 small yellow onion, finely diced; 8 oz; 2 tbsp, finely chopped; 1 tbsp, fresh; finely chopped; 1 tsp, freshly squeezed; to taste; to taste, freshly ground

Cooking

Ingredients

Main

1 whole chicken, 4½–5 lb
2 tbsp
2 medium yellow onions, quartered
3 large carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
1 large leek, white and light green parts only, sliced and washed
1 whole head garlic, halved crosswise
8 sprigs, flat-leaf
6 sprigs, fresh
2 bay leaves
1 tsp
12 cups, cold
1 tbsp, plus more to taste

For the Soup

2 tbsp
2 medium carrots, peeled and diced ¼ inch
2 celery ribs, diced ¼ inch
1 small yellow onion, finely diced
8 oz
2 tbsp, finely chopped
1 tbsp, fresh; finely chopped
1 tsp, freshly squeezed
to taste
to taste, freshly ground

Directions

Brown the Chicken and Make the Broth

Pat whole chicken dry. Heat a large stockpot over medium-high heat, add avocado oil, and brown the chicken on all sides until deep golden, about 10–12 minutes total. Transfer the chicken to a plate.
Add yellow onion stock, large carrots stock, celery, leek, and garlic to the pot. Cook until lightly browned in spots, about 8 minutes.
Return the chicken to the pot. Add parsley, thyme, bay leaf, black peppercorns, kosher salt, and water.
Bring slowly to a bare simmer over medium heat. Skim any foam that rises, then maintain a gentle simmer, with only occasional bubbles breaking the surface, for 75–90 minutes, until the breast reaches 165°F, the innermost thigh reaches 175°F, and the chicken is tender.
Remove the chicken and allow it to cool for 30 minutes. Strain the broth through a fine-mesh sieve and discard the spent vegetables and aromatics.
When the chicken is cool enough to handle, remove the skin and bones. Shred the meat into bite-sized pieces, reserve about 1½ lb shredded chicken, and refrigerate until needed.
Return the strained broth to the cleaned pot. Simmer until reduced to about 10 cups, approximately 15 minutes. Skim excess fat, leaving a few tablespoons for flavor.

Build the Soup and Cook the Noodles

Transfer the reduced broth to a large heatproof bowl. In the cleaned stockpot, melt unsalted butter over medium heat. Add yellow onion soup, medium carrots soup, and celery. Cook until softened but not browned, about 8–10 minutes.
Return the reduced broth to the stockpot and bring to a gentle boil. Add kosher salt soup in small increments until the broth tastes complete and savory without a salty finish.
Add dried extra wide egg noodles and cook until just tender, 7–9 minutes, according to package timing.

Finish and Rest

Return the shredded chicken to the pot and cook for 2 minutes to warm through.
Remove from the heat. Stir in parsley, dill, and lemon juice. Season with additional kosher salt soup and black pepper as needed.
Let the soup rest for 5 minutes before serving.