Classic Chicken Noodle Soup

By á-1025

Ingredients

• 1 (3-pound) chicken, neck reserved
• 3 1/2 quarts water
• 4 carrots (2 coarsely chopped, 2 sliced 1/4-inch thick)
• 4 celery ribs (2 coarsely chopped, 2 sliced 1/4-inch thick)
• 1 , unpeeled onion, quartered
• 1 large, unpeeled garlic clove, smashed
• 1 teaspoon whole black peppercorns
• 1 large fresh bay leaf
• 6 sprigs parsley
• 2 sprigs thyme
• kosher salt
• 1/2 pound thin egg noodles
• 1/4 cups flat-leaf parsley, finely chopped

Details

Servings 6

Preparation

Step 1

1.In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns and herbs; bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate.
2.Return the bones to the pot.Simmer for about 1 hour. Strain the broth into a bowl and rinse out the pot. Return the broth to the pot and boil until reduced to 8 cups, 30 minutes. Season with salt.
3.Add the sliced carrots and celery to the broth cover and simmer until just tender, 12 minutes. In a saucepan of boiling salted water, cook the noodles; drain and cool under running water. Add the noodles, chicken, and parsley to the pot and bring to a simmer. Ladle the soup into bowls and serve hot.