Classic Chicken Noodle Soup

By jlynn

From one deeply flavorful chicken broth, F&W’s Grace Parisi creates four exceptional soups.

Ingredients

• 1 (3-pound) chicken, neck reserved
• 3 1/2 quart(s) 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(s) whole black peppercorns
• 1 large fresh bay leaf
• 6 sprig(s) parsley
• 2 sprig(s) thyme
• Kosher salt
• 1/2 pound(s) thin egg noodles
• 1/4 cup(s) flat-leaf parsley, finely chopped

Details

Cooking time 180mins
Adapted from ca.delish.com

Preparation

Step 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.
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.
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.