Chicken Noodle Soup

Recipe From: Tyler Florence – Food Network

Total Cook time: 2 hours 20 minutes

Ingredients

Chicken Stock

• 1 Whole Free-Range Chicken (3 ½ Pounds), rinsed, giblets discarded
• 2 Carrots, Cut in Large Chunks
• 3 Celery Stalks, Cut in Large Chunks
• 2 Large White Onions, Quartered
• 1 Head of Garlic, Halved
• 1 Turnip, Halved
• ¼ Bunch Fresh Thyme
• 2 Bay Leaves
• 1 Tsp Whole Black Peppercorns
• 3 Quarts Cold Water to cover or
• Optional:  3 Quarters Chicken Stock

Chicken Soup

• 2 Tbsp Extra-Virgin Olive Oil
• 1 Medium Onion, Chopped
• 3 Garlic Cloves, Minced
• 2 Medium Carrots, Cut Diagonally into ½-inch Slices
• 2 Celery Ribs, Halved Lengthwise, Cut ½-inch Slices
• 4 Fresh Thyme Sprigs
• 1 Bay Leaf
• 2 Quarters Chicken Stock
• 8 Oz Dried Wide Egg Noodles
• 1 ½ Cups Shredded Cooked Chicken
• Kosher Salt and Freshly Ground Black Pepper
• 1 Handful Fresh Flat-Leaf Parsley, Finely Chopped

Directions

Chicken Stock

1. Place the chicken and vegetables in a large stock pot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak.  Toss in the thyme, bay leaves, and peppercorns, and allow to slowly come to a boil.
2. Lower the heat to medium-low and gently simmer for 1 to 1 ½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
3. Carefully remove the chicken to a cutting board. When it’s cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
4. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot into a sink full of ice water and stir to cool down the stock.  Cover and refrigerate for up to one week or freeze.

Chicken Soup

1. Place soup pot over medium heat and coat with oil. Add the onion, garlic, carrots, celery, thyme and bay leaf.  Cook and stir for about 6 minutes, until vegetables are softened but not browned.
2. Pour the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender.  Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
3. Sprinkle with chopped parsley before serving.

Notes: For the Chicken stock I use the boxed Chicken Stock instead of water.