Chicken Noodle Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 whole chicken, 3 to 4-pounds
• 3 quarts water
• 2 medium onions, quartered
• 2 carrots, roughly chopped
• 2 celery ribs, roughly chopped
• 2 sprigs fresh thyme
• 5 -6 parsley stems
• 1 bay leaf
• 2 tablespoons unsalted butter
• 1/2 cup onion, diced
• 1/2 cup carrot, sliced
• 1/2 cup celery, small-diced
• 2 1/4 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 lb egg noodles, dried
• 2 tablespoons fresh parsley leaves, chopped

Recipe

• 1 place the chicken in a large stockpot and cover with the water. add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. bring mixture to a boil, partially cover and reduce heat to a simmer. simmer for 1 hour. the chicken should easily pull away from the bones.
• 2 remove the chicken from the broth and set aside until cool enough to handle. strain the cooking liquid through a fine-meshed sieve, discarding the vegetables and reserving the stock. pull the chicken meat off the bones, discarding the bones, skin, and any fat. shred and reserve meat.
• 3 melt the butter in a large stockpot over medium-high heat. add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. stir in reserved cooked chicken. add reserved chicken stock and bring to a boil over high heat.
• 4 season the soup with salt and pepper. add noodles and simmer until noodles are cooked through. remove from the heat and stir in parsley. serve hot.