Recipe: Homemade Chicken Noodle Soup
1 (3 1/2-pound) Whole Chicken
3 quart(s) Low-Sodium Chicken Broth
6 Carrots, peeled
4 stalk(s) Celery, ends trimmed
3 medium Onions, peeled
5 Black Peppercorns
1 clove(s) Garlic, crushed
10 sprig(s) Parsley
2 sprig(s) Thyme
1 Bay Leaf
2 tablespoon(s) Unsalted Butter
4 Leeks, tops and root ends removed
1 teaspoon(s) Salt
1 teaspoon(s) Fresh-Ground Pepper
3 cup(s) (5 ounces) Medium Egg Noodles
- Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken.
- Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender — about 1 1/4 hours — skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.
- Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside.
- Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent — about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender — about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender — about 10 more minutes. Serve hot.