Ingredients
• 1 whole chicken (3–4 lbs) or 2 lbs bone-in chicken thighs + 2 chicken backs
• 8 cups cold water
• 1 large onion, quartered (skin on for color)
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 3 parsley sprigs
• 1 bay leaf
• 8–10 whole black peppercorns
• 2 tsp salt (adjust to taste)
For finishing:
• 2 cups wide egg noodles (or 1½ cups for lighter)
• 1 carrot, diced small
• 1 celery stalk, diced small
• 2 tbsp fresh dill or parsley, chopped
• Optional: 1 egg yolk + 1 tbsp lemon juice (avgolemono-style swirl for extra richness)
Instructions
- In a large pot, combine chicken, water, onion, carrots, celery, parsley, bay leaf, and peppercorns. Bring to a gentle simmer (do not boil)—skim foam as needed.
- Partially cover; simmer 1.5–2 hours on low until chicken is fall-apart tender.
- Remove chicken; strain broth into a clean pot. Discard solids. Skim excess fat (or leave some for richness!). Season with salt.
- Shred chicken; discard skin & bones. Return meat to broth.
- Bring broth to a simmer. Add diced carrot and celery; cook 8 mins until tender.
- Add egg noodles; cook 6–8 mins until al dente.
- Stir in fresh herbs. For extra richness: Whisk 1 egg yolk + lemon juice; slowly drizzle 1 cup hot broth into egg while whisking, then stir back into soup (do not boil).
- Serve hot—with love, just like Grandma did.
PREP TIME & NUTRITION :
Prep Time: 20 mins, Cook Time: 2 hrs, Total Time: 2 hrs 20 mins, Servings: 8
Calories: 220, Net Carbs: 14g, Fats: 8g, Protein: 24g
✅ Lower-carb option: Swap noodles for spiralized zucchini or shirataki noodles — net carbs drop to ~5g/serving.