Pro tip: if you’re sick and stuffy, sprinkle some cayenne pepper in your bowl. Opens those sinuses all the way up!
- 1 (3-4 lb) whole young chicken, innards removed
- 10 C water, plus more as needed
- 4 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 large yellow onion, diced
- 1/2 C fresh herbs (rosemary, thyme, parsley, oregano)
- 3 cloves garlic, minced
- 2 bay leaves
- 2 tbsp chicken bouillon base
- 1 tbsp unsalted butter
- 1 tbsp seasoned salt, to taste
- 1/2 tsp paprika
- 1/4 tsp turmeric
- 1/4 tsp ground coriander
- 1/8 tsp cracked black pepper
- 1/8 tsp kosher salt, as needed
- Place a large – about 6 qt – dutch oven over medium-high heat and add the butter. Once the butter has melted add the diced onion and stir to coat. Sprinkle over a pinch of salt to encourage the onions to release their moisture. Let cook until tender, around 5 minutes or so, then add the garlic and cook until fragrant – about 2 minutes more.
- Add the chicken to the pot. Tuck the herbs and bay leaf in alongside it, then pour around 6 cups of water – or as much as fits without overflowing. Next, stir in the chicken bouillon, seasoned salt, and cracked black pepper.
- Bring the liquid to the boil, then reduce to a simmer. Cover and simmer until the chicken is cooked through, about half an hour or so. If you weren’t able to add all 6 cups of broth at once, add more liquid every 10 minutes to keep the chicken as submerged as possible. To keep the broth clear and pretty, skim the foam that accumulates on the top of the liquid with a spoon as it cooks.
- After the chicken is cooked through, carefully remove it from the broth, along with the spent herbs. Discard the herbs and transfer the chicken to a plate to cool enough to handle. Add the carrots and celery to the pot, along with 2 more cups of water, the paprika, coriander, and turmeric.
- As soon as the chicken is cool enough to handle, remove the meat from the bones (discard those or keep them for stock). Keep the meat in the bowl, then attack it with a hand mixer to shred. Or shred it with your fingers. After it’s shredded add the meat back to the pot. The soup should reach about 3/4 of the way up the sides. If it doesn’t, add more water. Taste and adjust with more seasoned salt if needed, then reduce to medium-low and simmer for 10 minutes.
- After 10 minutes pour in the egg noodles. Cook the soup for 15 minutes, until the noodles are tender. Alternatively, you can cook them separately according to package directions. Dassit!
You should read the post above the recipe if you’ve never made this from scratch before. I mean even if you have I recommend it.
- Prep Time: 15
- Cook Time: 60