Chicken Noodle Soup

By LEP04

This is how my mom used to make it with my own tweaks

Ingredients

• Chicken Stock:
• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• soup bones
• 1 package of soup greens
• bunch of parsley if not in soup greens package
• small bunch of thyme if not in soup greens package
• Soup:
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 8 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• salt and pepper, to taste
• 1 handful fresh flat-leaf parsley, finely chopped (optional)

Preparation

Step 1

Place the chicken, soup bones 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 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. I it should be falling off the bone. 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, plate or bowl. 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.

Place a soup pot over medium heat and coat with the oil. Add the onion, carrots, celery, and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Note: watch how much noodles you put in...you do not want to add to so much that they take over the soup. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.