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Classic Chicken Noodle Soup
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Active: 45 min; Total: 3 hr | |
| 3 lbs | chicken |
| 3.5 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 tsp | whole black peppercorns |
| 1 large | fresh bay leaf |
| 6 | parsley sprigs |
| 2 | thyme sprigs |
| Kosher salt | |
| 1/2 pound | thin eggs noodles |
| 1/4 cup | finely chopped flat-leaf parsley |
1. In a stockpot, combine the chicken, 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 bonus, cut into 1/2-inch pieces and refrigerate.
2. 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.
3. Add the sliced carrots and celery to the broth, cover and simmer under 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.
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