- 6
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
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.
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