Test Kitchens Favorite Chicken Soup Made with a Whole Chicken

Ingredients

• 1 whole chicken (4 ½ pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 ½ pounds)
• 4 large sprigs parsley
• 2 large sprigs thyme
• 1 bay leaf
• 1 tablespoon kosher salt, plus more for seasoning
• 1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning
• 1 small onion, diced (1 cup)
• 2 carrots, peeled and cut into ¼-inch rounds (1 cup)
• 1/2 stalk celery, cut crosswise into ¼-inch slices (½ cup)
• 6 ounces cooked egg noodles
• 1 teaspoon chopped fresh dill
• 1 tablespoon fresh lemon juice

Directions

1. Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
2. Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, and celery. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
3. Cut or tear reserved chicken into 3 cups of bite-size pieces. (You’ll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with noodles, dill, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper; serve.