Chicken Soup

Ingredients

Instructions

1. 1

   Make the broth: place 1 whole chicken (3-4 lb) or 4 bone-in chicken thighs in a large pot. Add 1 onion (quartered), 3 carrots (rough chopped), 3 celery stalks (rough chopped), 4 garlic cloves (smashed), 1 bay leaf, 1 teaspoon black peppercorns, 2 teaspoons salt. Cover with 10 cups of cold water.

2. 2

   Bring to a boil, then reduce to a low simmer. Skim any foam that rises to the top. Cook 1.5 hours uncovered for whole chicken (45 minutes for thighs).

3. 3

   Remove the chicken to a plate to cool. Strain the broth through a fine mesh sieve into another pot, discarding the cooked vegetables and aromatics. You should have about 8 cups of liquid gold.

4. 4

   Once cool enough to handle, remove and shred the chicken meat (discard bones, skin, and fat). You should have about 4 cups of meat.

5. 5

   In the broth pot, add 3 new chopped carrots, 3 new chopped celery stalks, 1 new chopped onion. Simmer 15 minutes until tender. Add 2 cups of egg noodles. Cook another 8 minutes per package directions.

6. 6

   Return the shredded chicken to the pot. Add 2 teaspoons dried thyme, 1 teaspoon dried dill, juice of 1 lemon, ¼ cup chopped fresh parsley, salt and pepper to taste. Heat through. Serve with crusty bread.