Chicken Noodle Soup

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 12
• 2 tablespoons vegetable oil
• 2 medium onions, chopped
• 3 medium carrots, cut into 1/4-inch-thick slices
• 1 (6 -7 lb) roasting chickens
• 2 quarts chicken broth (see recipe below) or 2 quarts low sodium chicken broth
• 1 quart cold water (or more)
• 4 sprigs fresh parsley
• 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 1 bay leaf
• salt & freshly ground black pepper
• 2 cups egg noodles

Recipe

• 1 cook the chicken wings, onion, carrot, and celery in the oil in a large pot over medium-high heat, stirring often, just until the vegetables soften (the chicken should not brown), about 10 minutes.
• 2 add enough cold water to the pot to cover the ingredients by 2 inches.
• 3 bring to a boil over high heat, skimming off any foam that rises to the surface.
• 4 add the parsley, thyme, peppercorns, and bay leaves.
• 5 reduce the heat to low and simmer, uncovered, until the broth is full-flavored, at least 2 hours and up to 6 hours.
• 6 strain the broth through a colander set over a large bowl.
• 7 discard the solids.
• 8 let stand for 5 minutes. skim off the clear yellow fat that rises to the surface.
• 9 cool to room temperature. cover and refrigerate until ready to use. (the broth can be prepared up to 3 days ahead, covered, and refrigerated, or frozen for up to 3 months.