Chicken Noodle Soup

Make the broth. Place the whole chicken (or bone-in pieces) in a large stockpot or Dutch oven. Add the cold water - starting with cold water and bringing it slowly to a simmer extracts more flavor than adding chicken to boiling water. Add the quartered onion, 2 celery stalks cut into large chunks, 2 carrots cut into large chunks, smashed garlic cloves, thyme sprigs, bay leaves, peppercorns, and 1 teaspoon of salt. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam or scum that rises to the surface during the first 15 minutes - this results in a cleaner, clearer broth.

Simmer the broth gently, uncovered, for about 1 hour if using a whole chicken or 45 minutes for chicken pieces. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F and the meat is tender enough to easily pull away from the bone. Do not boil vigorously - a gentle simmer produces clearer broth and more tender meat. Carefully remove the chicken from the pot and transfer to a cutting board or large bowl to cool. Leave the broth simmering while you work on the chicken.

Strain the broth through a fine-mesh strainer into a clean pot or large bowl, discarding the spent vegetables, herbs, and aromatics - they have given their flavor to the broth and are no longer needed. You should have about 8 cups of rich, golden broth. Taste and season with salt as needed - homemade broth typically needs a fair amount of salt to bring out its full flavor. Skim any excess fat from the surface if desired, though some fat adds flavor and richness. Return the strained broth to the pot.

While the broth simmers, shred the chicken. Once cool enough to handle, remove and discard the skin and bones. Shred or chop the meat into bite-sized pieces - you should have about 3-4 cups of meat. Set aside. Prepare the fresh vegetables for the soup: dice the remaining onion, dice the remaining celery stalks into 1/4-inch pieces, and slice the remaining carrots into 1/4-inch rounds or half-moons. These fresh vegetables will provide texture and flavor in the final soup.

Cook the vegetables. Heat the olive oil in the pot with the strained broth over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the diced celery and sliced carrots. Cook for another 3-4 minutes, stirring occasionally. Pour in the strained broth (if stored separately) and bring to a simmer. Cook the vegetables in the broth for 10-12 minutes until the carrots are just tender but still have some bite. Season with salt and pepper to taste.

Add the noodles and finish the soup. Add the egg noodles to the simmering soup and cook according to package directions, usually 6-8 minutes, until tender. Add the shredded chicken during the last 2-3 minutes of cooking to warm through. Remove the pot from heat and stir in the fresh chopped parsley and dill if using. Taste and adjust seasoning - a squeeze of lemon juice at the end can brighten the flavors if desired. Ladle into warm bowls and serve immediately. The soup can be stored in the refrigerator for up to 5 days, but note that the noodles will continue to absorb liquid and soften. For meal prep, consider storing the broth with vegetables and chicken separately from the noodles, then cooking fresh noodles when ready to serve. Chicken noodle soup also freezes well for up to 3 months - again, freeze without noodles for best results. There is a reason this soup is the universal remedy for colds and hard days alike - each spoonful delivers warmth, nourishment, and comfort.