Equipment Needed
- Large stockpot or Dutch oven
- Cutting board and chef’s knife
- Measuring cups and spoons
- Tongs
- Ladle
- Two forks (for shredding chicken)
Step-by-Step Instructions
First, I get all my vegetables prepped. I find that dicing the onion, chopping the celery, and slicing the carrots before I start makes the whole process feel smooth and relaxing. There’s something therapeutic about the rhythmic chopping, knowing a great soup is on the way. I then place my large Dutch oven over medium-high heat. I add a tiny drizzle of olive oil and sauté the onion, celery, and carrots for about 5-7 minutes. This step, called “sweating,” is crucial. I learned the hard way that just boiling the veggies in the broth doesn’t develop the same deep, sweet flavor. You want them just softened and fragrant.
Once the veggies have a head start, I pour in all 8 cups of chicken broth and the 2 cups of water. I then carefully add the whole, raw chicken breasts directly into the pot. This might seem odd, but poaching the chicken right in the broth is the secret to incredibly tender, flavorful meat and an even richer soup base. I bring the whole pot to a gentle boil, then immediately reduce the heat to a steady, low simmer. I stir in the minced garlic, dried thyme, salt, pepper, and drop in those two bay leaves. The smell at this point is absolutely heavenly.
I let the soup simmer gently, uncovered, for about 20-25 minutes. The goal is to cook the chicken through without boiling it to toughness. I check the chicken with a fork; it should shred easily when pulled. Using my tongs, I pull the chicken breasts out and place them on a cutting board to cool slightly. While they cool, I turn the heat back up to a medium boil and add the 2 cups of wide egg noodles directly to the simmering broth. I cook them for the exact time recommended on the package, usually 6-8 minutes, until they’re tender but still have a little bite.(See the next page below to continue…)