Start by cutting your whole chicken into parts if not already done. In your large stockpot, bring the chicken pieces to a gentle boil with 8 cups of low-sodium chicken broth. Skim off any foam or impurities that rise to the surface to ensure a clear broth. This step helps build a clean, flavorful base.
Once the broth is gently boiling, add the diced carrots, celery, chopped onion, and minced garlic. Sprinkle in the dried thyme and bay leaf. Reduce the heat to a simmer and let everything cook together for about 45 minutes to an hour, allowing the flavors to meld beautifully.
Carefully take out the chicken pieces with a slotted spoon. Let them cool slightly, then shred the meat off the bones, discarding the skin and bones. Return the shredded chicken to the pot for an extra protein boost.
Add the egg noodles to the simmering soup and cook until tender, usually about 7-8 minutes. Stir occasionally to prevent sticking. This step brings a lovely, hearty texture to your soup.
Season with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley just before serving for a pop of color and freshness. Ladle into bowls and enjoy the cozy comfort you’ve created.
