Awesome Chicken Noodle Soup

Recipe View 30 mins In a large stockpot, combine the chicken pieces and water. Bring to a vigorous boil over high heat, then reduce to a simmer. Skim off any foam or impurities that rise to the surface. (30 minutes)

Recipe View 1 hrs Add the whole carrots, trimmed celery, onion halves, lemongrass, bay leaves, and peppercorns to the pot. Cover and continue to simmer gently until the chicken is cooked through – the meat should be opaque and easily shredded, and an instant-read thermometer inserted into the thickest part of the thigh should register 165°F (74°C). (1 hour)

Recipe View 5 mins Carefully transfer the chicken to a large plate or baking sheet to cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth, if desired, to remove all solids. Discard the spent vegetables and herbs.

Recipe View 20 mins Return the strained broth to the stockpot and bring to a boil over high heat. Add the sliced carrots, sliced celery (reserving the leaves), and chicken soup base. Reduce heat, cover, and simmer until the carrots are tender. (20 minutes)

Recipe View 10 mins While the vegetables are simmering, shred the cooled chicken meat, discarding the skin and bones.

Recipe View 5 mins Add the egg noodles and celery leaves to the simmering soup. Cook until the noodles are tender but still slightly firm to the bite. (10 minutes)

Recipe View Stir in the shredded chicken and heat through. Taste and adjust seasoning as needed with salt and pepper. (3-5 minutes)