Egg noodles usually come in a bag versus a box (usually in a 12 ounce size). If you like a very noodle rich soup, use 11-12 ounces. If you still like a soup with a noodle presence, use 9-10 ounces. If the entire package of the noodles is used, please know they will continue to absorb the chicken broth if leftovers are refrigerated overnight. That isn't necessary a bad thing, but this broth has such incredible flavor it would be somewhat of a waste to have it all absorbed into the egg noodles (trust me on this).
Homemade Chicken Soup (inspired by SmittenKitchen's Ultimate Chicken Soup Recipe)
2 medium-large yellow onions, unpeeled and cut in half
2 large garlic cloves, peeled and slightly smashed
1 large carrot, unpeeled
1 large parsnip, unpeeled
1 large celery rib
4 quarts water
3 1/2-4 pound chicken (or 4 pounds of chicken wings)
1 Tablespoon Kosher salt
1/2 teaspoon dried thyme (or 2 teaspoons fresh thyme)
1/8 teaspoon Aleppo pepper (or red pepper flakes)
1 Tablespoon tomato paste
1 bay leaf
2 pounds bone-in, skin-on chicken breasts (approximately 3 large chicken breasts)
2 large carrots, peeled and diced
1 large leek, trimmed, thinly slicing green and white parts
2 large celery ribs, diced or chopped
9-12 ounces egg noodles (medium or fine noodles) Recommend Gia Russa egg noodles. I used the medium sized noodles.
2 Tablespoons finely chopped flat leaf parsley
Kosher salt to taste
1. Combine all broth ingredients in a large stock pot (6-8 quart). Place over high heat and bring to a boil. Immediately reduce to gentle simmer, skim any foam, cover and simmer for 2 1/2 hours.
2. Add whole chicken breasts to simmering broth, simmer for 20-25 minutes until they are cooked through (do not overcook). Remove cooked breasts and allow to cool slightly. When cool enough to handle, remove skin and bones. Either shred or chop into small chunks.
3. Strain broth. Return strained broth to stock pot and turn heat to simmer.
4. Add diced vegetables and cook for 7-10 minutes, or until vegetables are firm-tender.
5. Add egg noodles to the broth and cook for 7-10 minutes or until tender. Note: For a very, very noodle-y soup use 11-12 ounces of the egg noodles, for a less noodle-y soup use 9-10 ounces.
6. Add shredded/chopped chicken breasts to broth, simmer for 2-3 minutes until heated through.
7. Add chopped parsley to the finished soup or add chopped parsley to soup after it has been ladled into bowls.
Note: If using a full 12 ounce bag of the medium egg noodles, a significant amount of the broth will be absorbed by the noodles if any leftovers have been refrigerated overnight.