Homemade Chicken Noodle Soup

Steps

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1. 1
   Season the whole chicken generously with salt and ground black pepper on both sides, patting it dry to ensure even seasoning.
   ▶ ≈0:26
2. 2
   Heat oil in a pot over medium-high heat until hot. Place the seasoned chicken in the pot and sear for 3 minutes per side until browned.
   ▶ ≈0:57
3. 3
   Add 12 cups of water to the pot and bring to a boil. Once boiling, skim off any impurities and foam from the surface.
   ▶ ≈1:20
4. 4
   Add salt, half an onion, one whole garlic head, fresh thyme, bay leaves, peppercorn, and celery root. Reduce heat to medium-low, cover, and simmer for 40 minutes until the chicken is fully cooked.
   ▶ ≈1:42
5. 5
   Carefully remove the cooked chicken from the pot and set aside to cool. Once cooled, shred it into bite-sized pieces. Strain the broth carefully, removing all solids (onion, celery, peppercorn, garlic), and skim off any oil from the surface.
   ▶ ≈2:02
6. 6
   In the same pot over medium heat, melt butter. Once melted, add the chopped onion, celery, and sliced carrots, and cook for about 5 minutes.
   ▶ ≈2:34
7. 7
   Add the minced garlic and fresh thyme, mix well, and sauté for about 30 seconds.
   ▶ ≈2:53
8. 8
   Pour in the strained chicken broth and bring to a simmer. Taste the broth and adjust seasoning with salt if needed.
   ▶ ≈3:07
9. 9
   Add the egg noodles and cook for 4 to 6 minutes according to package directions until tender.
   ▶ ≈3:27
10. 10
    Stir in the shredded chicken, fresh parsley, and a squeeze of lime juice. Mix well and cook for a couple more minutes.
    ▶ ≈3:44
11. 11
    Serve the chicken noodle soup in bowls. You can enjoy it with crackers on the side or simply on its own.
    ▶ ≈3:56