Chicken Noodle Soup

Total Time: 5 hrs Preparation Time: 4 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 whole chicken, halved and cleaned
• 3 carrots, trimmed
• 1 onion, peeled
• 2 leeks, thoroughly rinsed
• 4 celery ribs
• 3 parsnips, trimmed
• 1 bay leaf
• 1/2 bunch parsley
• 1 whole lemon
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, peeled and cut crosswise into 1/4-inch coins
• 2 celery ribs, cut into 1/4-inch slices
• 2 tablespoons dill, chopped
• 1 lb egg noodles
• kosher salt & freshly ground black pepper

Recipe

• 1 for stock:.
• 2 in large pot, combine all ingredients and add just enough water to cover. bring to a boil, reduce heat to the barest simmer and cook 4 hours, occasionally skimming the scum off surface. strain stock in large bowl and discard solids except for chicken halves, set those aside.
• 3 for soup:.
• 4 in large pot, heat olive oil over medium heat.
• 5 add onions, carrots and celery. cook about 10 minutes.
• 6 add 6 cups stock.
• 7 cook 25 minutes or until vegetables are very tender.
• 8 meanwhile, pull chicken into shreds from reserved chicken halves, discard skin and bones.
• 9 add chicken to stock, along with dill and noodles and cook until noodles are al dente, 8 to 10 more minutes.
• 10 season to taste with salt and pepper.
• 11 serve hot.