The Ultimate Chicken Noodle Soup

By Gothelp

Ingredients

• 1 whole chicken , halved and cleaned and 6 chicken wings
• 3 carrots , trimmed
• 1 onion , peeled
• 2 leeks , thoroughly rinsed
• 4 stalks celery
• 3 parsnips , trimmed
• 1 bay leaf
• 1/2 bunch parsley
• 1 whole lemon
• 2 tablespoons olive oil
• 1 large onion , chopped (about 2 cups)
• 3 carrots , peeled and cut crosswise into 1/4-inch coins
• 2 stalks celery , cut into 1/4-inch slices
• 2 tablespoons chopped dill
• 1 pound egg noodles
• Kosher salt and freshly ground pepper , to taste

Details

Servings 6
Adapted from oprah.com

Preparation

Step 1

The stock recipe makes more than the soup recipe calls for. Store the remaining stock in small airtight, freezer-safe containers, up to 3 months.

Directions

For the stock: In a large pot, combine all ingredients and add just enough water to cover. Bring to a boil; reduce heat to the barest simmer and cook 4 hours, occasionally skimming the scum off the surface. Strain stock into a large bowl and discard solids except for chicken halves; set those aside.

To make soup: In a large pot, heat olive oil over medium heat. Add onions, carrots and celery. Cook about 10 minutes. Add 6 cups stock. Cook 25 minutes, or until vegetables are very tender.

Meanwhile, pull chicken into shreds from reserved chicken halves; discard skin and bones. Add chicken to stock, along with dill and noodles and cook until noodles are al dente, 8 to 10 more minutes. Season to taste with salt and pepper (the stock is unsalted; it may need more than you think). Serve hot.

Addie Mae's Chicken and Dumplings

Try chef Art Smith's recipe for Addie Mae's Chicken and Dumplings, which was part of the "Back to Our Roots Dinner Menu."

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