Chicken Noodle Soup

By nlhartman

From Martha Stewart Living Magazine

Ingredients

• 1 whole chicken plus 8 wings
• 4 large sprigs fresh parsley
• 2 large sprigs fresh thyme
• Bay leaves
• 1/2 t. black peppercorns
• 1 T. kosher salt
• 1 c. diced onion
• 1 c. peeled and thinly sliced carrots
• 1/2 c. thinly sliced celery
• 6 oz. cooked egg noodles
• 1 T. fresh chopped dill
• 1 T. lemon juice

Details

Preparation time 40mins
Cooking time 300mins
Adapted from marthastewart.com

Preparation

Step 1

1. Fill a large pot with 14 cups water, cut up chicken into pieces with the backbone, wings, parsley, thyme, bay leaf, salt and peppercorns.
2. Bring to a boil.
3. Skim foam, reduce heat, and simmer 25 minutes.
4. Remove chicken except wings; continue simmering while you discard skin and meat from bones.
5. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hour more.
6. Strain broth through a fine-mesh sieve and discard solids, including bones and wings.
7. Skim fat and transfer broth to a clean pot. Add onion, carrots and celery.
8. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
9. Cut or tear chicken into 3 cups of bite-size pieces. You'll have some extra chicken, save for a salad or sandwich.
10. Add to broth, along with noodle, dill and lemon juice.
11. Heat through, about 2 minutes. Season with salt and pepper.(I had to add quite a bit of salt/pepper before serving.)

Variation: Italian:Basil and Tomatoes--replace celery with 1 c. chopped fennel and 1-14.5 oz. can tomatoes; replace dill with 1/4 c. fresh basil and noodles with 8 oz. cooked ditalini. Top with red-pepper flakes and grated Parmesan.