Ingredients:

  • 5 kg (3.3 lbs) Whole Chicken Carcass and/or Bone-In Chicken Thighs (or a mixture)
  • 5 litres (4.75 quarts) Cold Water
  • 1 large Yellow Onion, roughly chopped (skin left on for colour, if cleaned)
  • 2 large Carrots, roughly chopped
  • 2 stalks Celery, roughly chopped
  • 2 tsp (10g) Kosher Salt
  • 1 tsp (5g) Black Peppercorns
  • 2 Bay Leaves
  • 3 sprigs Fresh Thyme
  • 3 Tbsp (45g) Unsalted Butter, or quality oil/schmaltz (chicken fat)
  • 1 medium Yellow Onion, finely diced
  • 3 medium Carrots, peeled and finely diced
  • 3 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 2 cups (300g) Cooked Chicken Meat, shredded or diced
  • 100g (3.5 oz) Dried Egg Noodles
  • 1 Tbsp (15ml) Fresh Lemon Juice
  • 2 Tbsp (30g) Fresh Parsley, finely chopped (plus extra for garnish)
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Place the chicken bones/carcass and the roughly chopped initial vegetables into the large stock pot. Cover completely with the cold water.
  2. Heat over high heat until just boiling. Immediately reduce the heat to the lowest possible simmer. Use a skimmer or large spoon to remove any foam or impurities that rise to the surface. This is vital for a clear broth.
  3. Add the initial salt, peppercorns, bay leaves, and thyme. Maintain a very gentle simmer (the occasional bubble) for a minimum of 90 minutes, or up to 2 hours. Do not let it boil vigorously.
  4. Carefully ladle the broth through a fine-mesh sieve or colander into a second clean pot or bowl. Discard all solids (chicken bones, vegetables, herbs). This liquid is our concentrated broth.
  5. Return the large stock pot to medium heat. Add the butter (or oil). Once melted, sauté the finely diced onions, carrots, and celery with a pinch of salt for 8–10 minutes, until softened and translucent, but not browned.
  6. Stir in the minced garlic and cook for 1 minute until fragrant.
  7. Pour the strained chicken broth back into the pot with the sautéed vegetables. Bring the liquid up to a gentle simmer again.
  8. Stir in the cooked/shredded chicken meat. Simmer gently for 10 minutes to allow the flavours to marry.
  9. Add the dried egg noodles. Cook according to package directions, usually 5–7 minutes, until they are al dente.
  10. Remove the soup from the heat. Stir in the fresh lemon juice and the chopped parsley.
  11. Taste the soup. Adjust the salt and pepper until the flavour profile 'pops.' If it tastes dull, add a little more salt.
  12. Ladle piping hot into bowls. Garnish with a final sprinkle of fresh parsley.