Ingredients
- two tablespoons extra-virgin essential olive oil
- 1 medium onion, chopped
- 3 garlic clove cloves, minced
- 2 medium carrots, cut diagonally into 1/2-inch-thick slices
- 2 celery ribs, halved lengthwise, and reduce 1/2-inch-thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock, recipe follows
- 8 ounces dried wide egg noodles
- 1 1/2 cups shredded cooked chicken
- Kosher salt and freshly ground pepper
- 1 handful fresh flat-leaf parsley, finely chopped
- Chicken Stock:
- 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
- 2 carrots, decline in large chunks
- 3 celery stalks, decline in large chunks
- 2 large white-colored onions, quartered
- 1 mind of garlic clove, halved
- 1 turnip, halved
- 1/4 bunch fresh thyme
- 2 bay leaves
- 1 teaspoon whole black peppercorns
Directions
Convey a soup pot over medium heat and coat using the oil. Add some onion, garlic clove, carrots, celery, thyme and bay leaf. Prepare and stir for around 6 minutes, before the vegetables are softened although not browned. Pour within the chicken stock and produce the liquid to some boil. Add some noodles and simmer for five minutes until tender. Fold within the chicken, and then simmer for an additional short while to heat through season with pepper and salt. Sprinkle with chopped parsley before serving.
Chicken Stock:
Put the chicken and vegetables inside a large stockpot over medium heat. Pour in just enough cold water to pay for (about 3 quarts) an excessive amount of can make the broth taste weak. Add in the thyme, bay leaves. and peppercorns. and let it gradually arrived at a boil. Lower heat to medium-low and lightly simmer for 1-to-1 1/2 hrs, partly covered, before the chicken is completed. Because it cooks, skim any impurities that rise towards the surface add a bit more water if required to help keep the chicken covered while simmering.
Carefully take away the chicken to some cutting board. When its awesome enough to deal with, discard your skin and bones hands-shred the meat right into a storage container.
Carefully strain the stock via a fine sieve into another pot to get rid of the vegetable solids. Make use of the stock immediately or if you are considering storing it, put the pot inside a sink filled with cold water and stir to awesome lower the stock. Cover and refrigerate for approximately 1 week or freeze.
