The BEST Chicken Noodle Soup

1

Prepare the vegetables for the broth: Roughly chop 1 onion, 3 carrots, and 4 celery stalks. Smash 6 cloves of garlic.

⏱️ 10 min

2

Create an herb bouquet by tying together the bay leaves, parsley, thyme, and rosemary with kitchen string.

⏱️ 5 min

3

Place the whole chicken in the largest available pot. Add the roughly chopped onion, carrots, celery, smashed garlic, and the herb bouquet around the chicken.

⏱️ 5 min

4

Pour in 12 cups of water. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of Kinder's Buttery Poultry Blend Seasoning, and 2 tablespoons of apple cider vinegar.

⏱️ 2 min

5

Bring the mixture to a gentle bubble over medium-high heat, then reduce heat to low and simmer for 1 hour and 20 minutes with the lid cracked.

⏱️ 80 min

6

After 1 hour and 20 minutes, carefully remove the fully cooked chicken from the pot.

⏱️ 2 min

7

Once cool enough to handle, shred the chicken meat off the bone. Discard the bones for now. Store the shredded chicken in the fridge until the soup is ready to be assembled.

⏱️ 15 min

8

Return the chicken bones to the pot with the broth and vegetables. Let it simmer on low for an additional 1 to 2 hours.

⏱️ 90 min

9

While the broth continues to simmer, add 1 tablespoon of Better Than Bouillon Premium Seasoned Vegetable Base, 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of onion powder, 1/2 teaspoon of dried oregano, and 1/2 teaspoon of smoked paprika. Stir to combine.

⏱️ 2 min

10

After the additional simmering, remove all large vegetables, chicken bones, and the herb bouquet from the broth. Strain the broth through a fine-mesh sieve into mason jars or another container to remove any remaining solids. Set aside.

⏱️ 10 min

11

In a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the diced onion, 3 diced carrots, and 4 diced celery stalks. Sauté for 5-7 minutes until softened.

⏱️ 7 min

12

Create a space in the center of the vegetables and add 1 tablespoon of Better Than Bouillon Organic Roasted Chicken Base to the butter, allowing it to bloom for 1 minute. Stir to combine with the vegetables.

⏱️ 2 min

13

Add 1 tablespoon of minced garlic. Begin to layer in the seasonings: 1 tablespoon of Kinder's Buttery Garlic & Herb, 1 tablespoon of Tony Chachere's No Salt Seasoning Blend, 1 tablespoon of Italian seasoning, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper, and 1 tablespoon of Kinder's The Blend. Stir well to coat the vegetables and cook for 1-2 minutes until fragrant.

⏱️ 3 min

14

Pour in the homemade bone broth (approximately 8-10 cups, or as desired for consistency) and mix thoroughly. Bring the soup base to a gentle boil, then reduce heat to a simmer to allow all the flavors to meld together.

⏱️ 10 min