Homemade Chicken Noodle Soup from Scratch

Make the broth: Place the whole chicken in a large stockpot. Add 2 onions, 2 carrots, 2 celery ribs, 1 head of garlic, peppercorns, 2 bay leaves, and thyme. Pour in enough water to just cover the chicken, about 9 to 10 cups.

Cover and bring to a gentle simmer over medium heat. Lower the heat so the broth barely bubbles, then cook covered for about 1 1/2 hours, or until the chicken is very tender and pulls easily from the bone. If using a slow cooker, cook on low for about 8 hours.

During the first 30 minutes of simmering, skim off any foam from the surface once or twice to keep the broth clearer.

Transfer the chicken to a tray and let it cool slightly. Strain the broth and discard the cooked vegetables and aromatics. If you like, chop some of the cooked carrots and celery and return them to the soup later.

Shred the chicken and discard the skin and bones. Measure out about 2 cups of shredded chicken for the soup and reserve the rest for another meal.