Start by placing the hen in a large stock pot. Make sure to select a pot that’s big enough to allow the chicken to fit comfortably, as this will help achieve maximum flavor in your broth.
Next, cut each carrot and celery stalk into three large chunks. Place them on top of the hen in the pot. The vegetables will release their juices as they cook, adding even more flavor to the broth.
Chop the onion into large chunks and add it to the pot on top of the carrots and celery. The onion will caramelize slightly, providing a sweet note to the broth.
Gather the wrapped parsley and bay leaves and place them neatly on top of the vegetables. This allows for easy removal later while still infusing the broth with their flavors.
Fill two steel diffusers (or a tea ball) with whole peppercorns and star anise and place them in the stock pot. If you don’t have diffusers, feel free to toss them directly into the pot, keeping in mind to strain them out later.
Pour the box of chicken broth over the top of everything in the stock pot. The broth should cover most of the ingredients but leave some room for water.
Fill the rest of the pot with water until all the ingredients are just covered. This mixture will bubble and simmer beautifully, creating a rich base for your soup.
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for a full day or at least eight hours. The longer it simmers, the more robust the flavor will be.
When the stock is done simmering, carefully remove the chicken and place it onto a plate. It should be tender and falling off the bone.
Skim any little floaty bits off the top of the stock, then strain it into another pot to remove the veggies, if desired. This step is optional but will give you a clearer broth.
Shred the cooked chicken and set it aside, discarding the carcass and bones. You should have tender, juicy pieces ready to mix back into the soup.
Taste the stock and see if it needs any additional salt or chicken broth to enhance the flavor further.
For the zoodles, gently press them with a paper towel to remove excess moisture. Divide them between bowls, ladle the hot stock over them, and add the shredded chicken on top.
Serve immediately and enjoy the cozy warmth of your delicious Keto Chicken No Noodle Soup!
