Homemade Chicken Noodle Soup
- One 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 parsley sprigs
- 2 thyme sprigs
- Kosher salt
- 1/2 pound thin egg noodles
- 1/4 cup finely chopped flat-leaf parsley (or dried parsley)
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Place a soup pot over medium heat and coat with the oil. Add the sliced carrots and celery, saute until just tender. Add the chicken stock along with the shredded chicken. Sprinkle with parsley. Season with salt and pepper to taste.
In a saucepan of boiling salted water, cook the noodles.
Ladle the soup into bowls then add the cooked noodles and serve hot.