• prep: 15 min
• cook: 1 hr 40 min
• total: 1 hr 55 min

servings:

As classic version made from scratch using a whole chicken. No store bought chicken broth can ever compare! Recipe video below.

• 1.8 kg / 3.5 lb whole chicken (, rinsed and cleaned, the best quality you can afford (Note 1))
• 1 head of garlic (, cut in half horiztonally)
• 2 carrots (, cut into chunks)
• 2 celery ribs (, cut into chunks)
• 2 onions (, peeled and cut into quarters)
• 1 tbsp black peppercorns
• 2 bay leaves (, fresh or dried)
• 4 thyme sprigs ((or 1 1/2 tsp dried thyme leaves))
• Water
• 1 tbsp olive oil
• 1 large onion (, diced)
• 3 garlic cloves (, minced)
• 2 medium carrots (, cut in quarters lengthwise then chopped)
• 2 celery ribs (, cut into 1 cm/ 1/2" thick pieces)
• 2 cups shredded chicken ((from broth))
• 2 litres / 2 quarts chicken broth
• 200 g/ 6 oz egg noodles or pasta of choice
• Salt and pepper
• Fresh parsley (, finely chopped, for garnish)
• 4 thyme sprigs
• 1 bay leaf
• 1 chicken boullion cube (, crumbled)

Click Here For Step-By-Step Instructions