Ingredients
Scale
- 1 whole chicken
- 10 cups water (or enough to cover the chicken)
- 1 whole onion, chopped
- 2 celery stalks, chopped
- 1 16 oz can diced tomatoes
- 1 tbsp salt
- 1 tbsp black pepper
- 1 lb homemade pasta noodles
Instructions
- In a large pot, cover the chicken with water and bring to a simmer (not a boil).
- Simmer the chicken until the meat gets tender, at least an hour. You’ll know the chicken is done when you take a fork to it, and the meat easily pulls away from the bones.
- Remove the bird from the broth, and place a large pan or pot inside of the sink.
- Using a mesh strainer, strain your broth into the second pot or pan, making sure that the leftover bits from the chicken are removed and the broth is clear.
- Add the broth back to your clean pot, and simmer.
- Add the vegetables, salt, and pepper, and bring to a boil.
- Once the soup boils, bring it down to a simmer, and let it simmer for at least 40 minutes, tasting occasionally to adjust the flavors as needed.
- While the soup is simmering, remove the chicken from the bones and shred. Add the shredded chicken back into the soup about 10-15 minutes before serving.
- Enjoy!