2 litres (8 cups) cold water

2 skinless, boneless chicken breasts

2 skinless bone-in chicken thighs

3 bay leaves

4–5 whole peppercorns

1 teaspoon salt

1 tablespoon butter

1 carrot, peeled and chopped

1 onion, peeled and chopped

1 stalk celery, chopped

1 clove garlic, minced

125g (4 oz) egg noodles

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Combine cold water, chicken breasts, chicken thighs, bay leaves, peppercorns, and salt in a large pot. Bring to a boil, then reduce heat to a gentle simmer.
Simmer for 45 minutes to 1 hour, skimming foam off the surface to create clear broth.
Remove chicken, set aside to cool. Strain broth to remove solids, return broth to pot.
Melt butter in the pot and sauté carrot, onion, celery, and garlic until softened (5-7 minutes).
Shred cooled chicken into bite-sized pieces, discard bones and skin.
Add shredded chicken and egg noodles to the pot. Cook until noodles are tender, about 6-8 minutes.
Adjust salt and pepper to taste. Serve hot.

Use only chicken breasts or thighs for quicker cooking if preferred.

Fresh herbs like parsley or thyme enhance flavor.

Substitute egg noodles with gluten-free noodles or pasta alternatives.

Add vegetables like peas or spinach near the end for extra nutrition.

Roasting chicken before simmering deepens broth flavor.

Store noodles separately for better reheating texture.