The Ultimate Chicken Noodle Soup

The stock recipe makes more than the soup recipe calls for. Store the remaining stock in a small airtight freezer-safe container for up to 3 months. Serves 6-8.

ingredients

Stock

1 whole chicken halved and cleaned
6 chicken wings
3 carrots, trimmed
1 onion, peeled
2 leeks, thoroughly rinsed
4 celery stalks
3 parsnips, trimmed
1 bay leaf 1/2 bunch parsley
1 whole lemon

Soup

2 tbs olive oil
1 large onion chopped
3 carrots, peeled and cut crosswise into 1/4 in coins
2 celery stalks, cut into 1/4 in slices
2 tbs chopped dill
1 pound egg noodles
Kosher salt and freshly ground pepper, to taste

directions

Stock

In a 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 skim the scum off the surface. Strain stock into a large bowl and discard solids except for chicken halves, set those aside.

Soup

In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Cook 10 minutes. Add 6 cups stock. Cook 25 minutes, or until vegetables are very tender.

Meanwhile, pull chicken into shreds from reserved chicken halves. Discard skin and bones. Add chicken to stock, along with dill and noodles. Cook until noodles are Al dente, 8 to 10 more minutes. Season to taste with salt and pepper (the stock is unsalted, it may need more than you think). Serve hot.

Source: Magazine