One-Pot Chicken Soup For Anyone Who Hates Doing Dishes

A whole organic chicken + root vegetables + silky egg noodles = the ultimate let-me-take-care-of-you dish.

May 10, 2016
chicken soup
Monica Buck

Serves 6

1 4-pound whole chicken
2 yellow onions, chopped
2 medium carrots, coarsely chopped
2 ribs of celery, coarsely chopped
1 bulb of fennel, trimmed and thinly sliced
3 bay leaves
3 cloves of garlic
2 sprigs of thyme
Kosher salt and freshly ground black pepper, to taste
12 ounces egg noodles
Chopped fresh parsley, chives and dill, for garnish
1 lemon, cut into 6 wedges


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1. Bring chicken and enough water to cover by 1-inch to a boil in an 8-quart pot. Reduce heat; simmer 30 minutes. 

2. Add vegetables, bay, garlic, thyme, salt, pepper; simmer 1 hour.  

3. Remove and discard bay, garlic, and thyme. Remove chicken, shred meat, and add to pot. 

4. Cook noodles; divide among 6 bowls with chicken soup; top with herbs and serve with lemon wedges for squeezing.