Chicken Noodle Soup

By Jahel

Ingredients

• 4 lb. whole chicken
• 8 cups low-sodium chicken broth
• 2 dried basil leaves
• 1 head of garlic, half
• 6 teaspoons kosher salt, divided
• 3 tablespoons unsalted butter
• 5 carrots, thinly slice
• 4 stalks celery, thinly slice
• 1 yellow onion, chopped
• 1 tablespoon chopped fresh thyme
• 1 lb. egg noodles
• 3 tablespoons chopped fresh flat leaf parsley
• 3/4 teaspoon pepper

Preparation

Step 1

Combine chicken, broth, bay leaves, garlic, 2 teaspoons salt, and 8 cups of water in a large pan. Bring to a boil, then reduce to simmer. Cover and simmer until chicken is cooked through, 35 to 40 minutes. Remove from heat. Transfer chicken to a cutting board. Strain stock into a large bowl and discard solids. Remove meat from chicken and shred; discard skin and bones.
Wipe the pot clean. Melt butter over medium high. And carrots, celery, onion, and thyme and cook, stirring occasionally, until softened, about eight minutes. Add reserved stock and the remaining 4 teaspoons salt; bring to a boil, stirring occasionally. Add noodles; cook according to package directions. Remove from heat and stir in shredded chicken, parsley and pepper.