What's more comforting than homemade chicken noodle soup?
For the broth:
2 teaspoons black peppercorns
1 teaspoon fennel seeds
1 teaspoon allspice berries
1 cinnamon stick
1 onion, peeled and cut into quarters
1 carrot, peeled and diced large
1 celery rib, diced large
4 garlic cloves, smashed
1 whole chicken (about 3 pounds) rinsed and giblets removed
1 bay leaf
5 sprigs thyme
3 sprigs rosemary
Water to cover (about 4 quarts)
For the soup:
Salt and cracked black pepper to taste
1/2 cup onion, peeled and diced
1/2 cup carrot, peeled and sliced
1/2 cup celery, sliced
8 ounces wide egg noodles
1 lemon, zested and juiced
Fresh thyme and chopped parsley for garnish
Heat a large stock pot over high heat and toss in black peppercorns, fennel seeds, cinnamon stick and allspice berries. Toast until fragrant. Add in onions, carrots, celery and garlic, followed by remaining broth ingredients. Add enough water to almost cover chicken.
Bring to a boil, reduce to a simmer and cook for 3 hours until flavors have melded and chicken is tender, turning chicken halfway through.
Remove chicken and place on cutting board. Once cool enough to handle, remove skin and pull chicken meat with two forks.
Bring stock to a boil and season with salt and pepper. Add in onion, carrot, celery and noodles. Bring to a boil and cook for 5-7 minutes until pasta is cooked (check package directions for preferred doneness). Add in chicken and stir to combine.
Season with lemon and serve with fresh herbs.