Let’s cook

Tap a step when it’s done.

1. 1

   Place the whole chicken in a large pot. Add the bay leaves and enough water to cover it completely. Bring it to a gentle simmer over medium heat. Let it bubble quietly for about 1 hour, until the chicken is fall-apart tender and your kitchen smells like a hug.

2. 2

   Carefully remove the chicken from the pot. Let it cool just enough so you don’t burn your fingers (grandma never warned us about that part). Shred the meat into bite-sized pieces and toss out the bones.

3. 3

   In the same pot, keep that beautiful broth simmering. Add your chopped onion, carrots, celery, and garlic. Sauté them in a little butter or olive oil first if you want deeper flavor. Cook until the veggies soften and start to smell irresistible.

4. 4

   Pour the reserved broth back into the pot (if you set some aside). Add the shredded chicken back in, then toss in your noodles. Let everything cook together for about 8–10 minutes, or until the noodles are perfectly tender and slurpy.

5. 5

   Add salt, pepper, and a sprinkle of your favorite herbs — parsley for freshness, thyme for depth, or dill if you’re feeling fancy. Taste and adjust. (Pro tip: it should taste like comfort, not hospital food.)

6. 6

   Ladle steaming bowls of your soup. Watch as everyone’s shoulders drop a little, sighs of relief fill the room, and all is briefly right in the world.