Expert Classic Chicken Noodle Soup
From Food and Wine
Ingredients
- One 3-pound chicken, neck reserved
3 1/2 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 teaspoon whole black peppercorns
1 large fresh bay leaf
6 parsley sprigs
2 thyme sprigs
Kosher salt
1/2 pound thin egg noodles
1/4 cup finely chopped flat-leaf parsley
Directions
- 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. Serve hot.
Serves 6.
Information
- Category
- Soups/Stews, Pasta/Noodle
- Cuisine
- North American