Homemade Chicken Noodle Soup

Ingredients

• 1 Whole Chicken
• 3 qt. low-sodium chicken broth
• 6 carrots
• 4 stalk celery
• 3 medium onions
• 5 black peppercorns
• 1 clove garlic
• 10 sprig parsley
• 2 sprig thyme
• 1 bay leaf
• 2 tbsp. unsalted butter
• 4 leeks
• 1 tsp. salt
• 1 tsp. fresh-ground pepper
• 3 c. medium egg noodles

Steps

Make the stock

1. In a large stockpot place the chicken and chicken broth and set it over medium heat.
2. Roughly chop two carrots, two celery ribs, and one onion and add to the broth. Add the peppercorns, garlic, two sprigs of parsley, bay leaf, thyme, and enough water to just cover the chicken.
3. Bring the broth to a boil, reduce heat to a simmer, and cook till the chicken is very tender for about 1 1/4 hours — skimming the surface periodically.
4. Remove the chicken and place it in a large bowl. Strain the broth through a very fine sieve into a large, then clean bowl or stockpot and discard the vegetables.

Make the soup

1. Skim all fat off the top of the strained broth and discard. Then slice the remaining carrots, onions, celery, and leeks into 1/4-inch-thick pieces and set aside.
2. Remove and discard skin and bones from the chicken and cut meat into 1/2-inch pieces, then set aside. Chop the remaining parsley leaves and set aside.
3. In a large Dutch melt the butter oven over medium heat. Next add the vegetables and cook until the onions are translucent for about 7 minutes. Then add the chicken, the reserved broth, salt, and pepper. Simmer the soup till the vegetables are tender for about 1 hour.
4. Stir in the egg noodles and parsley and cook till the noodles are tender for about 10 more minutes. Serve!

Enjoy!