Instructions

How to Make Chicken Broth & Cook Chicken

1. If you do not have ready-made broth or your chicken cooked, this easy process works well.
2. In a medium stockpot, add 2 bone-in, skin-on chicken breasts (or 4 thighs) and cover with at least 8 cups water.
3. Add 1 teaspoon each salt, black pepper, onion powder, sage, and thyme.
4. Bring to a boil over high heat, and then cover and reduce the heat to medium and simmer for 30 to 35 minutes until the chicken is cooked through.
5. Remove the chicken from the pot and set it aside to cool for 5 minutes.
6. Strain the broth through a sieve to remove any food bits then set aside to cool completely before refrigerating if saving for later. Can be stored in the refrigerator for 3 days or up to 4 months in the freezer.
7. Remove the skin from the chicken and discard. Using forks, remove the chicken from the bones and discard the bones. Shred the meat into bite-sized pieces then use or store in an airtight container for up to 3 days in the refrigerator before use.

How to Make Chicken Noodle Soup

1. In a medium to a large stockpot, melt the butter over medium-high heat.
2. Add the carrots and onions to the butter and cook, stirring occasionally, for 2 to 3 minutes until the onions are mostly translucent.
3. Next, add the mushrooms and cook for 6 to 7 minutes, stirring regularly, or until they have browned and are softened completely.
4. To the pot, add the chicken broth, shredded chicken, thyme, and black pepper. If using the green chile, add now. Bring the mixture to a boil.
5. Once boiling, add the noodles and cook for 7 to 8 minutes or until the noodles are tender.
6. Taste, and add salt if needed, then stir in the lemon juice and fresh parsley before serving.