my ultimate chicken noodle soup

By Tarah716

Ingredients

• Broth
• 2 medium-large yellow onions, unpeeled, halved or 1 large onion plus 1 large leek, cleaned and cut lengthwise
• 2 garlic cloves, peeled and smashed a little
• 1 large carrot
• 1 large parnsip (optional)
• 1 celery rib
• 4 quarts water
• 4 pounds chicken bones (from about two carcasses) or a combination of chicken wings (my first choice), backs and necks
• 1 tablespoon kosher salt
• 1/2 teaspoon dried thyme or 2 teaspoons chopped fresh
• 1/8 teaspoon red pepper flakes
• 1 tablespoon tomato paste
• 1 bay leaf
• To Finish
• 3 bone-in skin-on chicken breast halves
• 2 large carrots, peeled and diced or 1 large carrot and 1 large parsnip, diced
• 1 large leek, trimmed and sliced into 1/2-inch segments
• 1 to 2 celery ribs, chopped diced
• 9 ounces thin egg noodles or soup noodles of your choice
• 2 tablespoons finely-chopped flat-leaf parsley

Details

Servings 31
Adapted from smittenkitchen.com

Preparation

Step 1

Make the broth:

[On the stove] Combine all ingredients in a large (6 to 8 quart) stock pot over high heat and bring to a boil. Once boiling, reduce to a gentle simmer and cover with a lid. Simmer for 2 1/2 hours.

[In a slow-cooker] Combine all ingredients in a large (6 quart or larger) slow-cooker. Cook on LOW for 10 hours or HIGH for 5. Strain into a large pot (5.5 quarts or more) and let rest in the fridge until needed, or, if you’re finishing the soup right away, bring to a simmer on the stove.

Cook the chicken:

[Both methods] Add whole chicken breasts to simmering broth. Simmer for 20 minutes, until they’re cooked through, then strain broth [for stovetop method] or simply remove cooked chicken breasts [from the slow-cooker method] and set them aside. Taste broth, and adjust seasoning if needed.

Finish the soup:

Add diced vegetables to simmering broth on stove and cook for 5 minutes, until firm-tender. Add soup noodles and cook according to package instructions, usually 6 to 10 minutes. Meanwhile, once chicken breasts are cool enough to handle, remove skin and bones and shred or chop into small chunks. Return chicken to soup and simmer for 2 minutes, until heated through. Finish with parsley and serve to some very lucky people.