Old-Fashioned Chicken Noodle Soup Recipe

Separate chicken into pieces (wings, drums, etc) leaving the skin on and trim chicken pieces of excess fat. Use a heavy knife to cut/chop the chicken along the center of the bones to expose bone marrow.

In a large soup pot (at least 8 Qt), combine chicken pieces with halved onion, bay leaves, pierced garlic cloves, and thyme. Add water and bring to a boil. Remove any foam that rises to the top, reduce heat to a low simmer, and cook partially covered for 1 1/2 hours.

Remove chicken pieces, separate the meat from the bones, and cover meat to prevent drying out. Strain the broth into a large heat-proof bowl over a sieve lined with paper towel to catch excess fat.

Rinse the pot, place over medium heat, and add olive oil. Sauté celery, carrots, and onion for 5 minutes or until softened.

Add chicken broth back to pot with salt and pepper to taste. Bring to a light boil and continue cooking for 15 minutes.

Add shredded chicken and egg noodles. Continue cooking until noodles are cooked through, about 20 minutes.

Turn off heat and stir in fresh parsley and dill. Ladle into warm soup bowls.