Classic Chicken Noodle Soup
Recipe from Food & Wine

From one deeply flavorful chicken broth, F&W's Grace Parisi creates four exceptional soups.


Stephanie Foley

by 8  people


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Servings: 6
Prep Time: 2 hrs 15 mins
Total Time: 3 hrs
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Ingredients
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    1  3  pound 
    chicken, neck reserved
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    3 1/2  quarts 
    water
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    4   
    carrots, 2 coarsely chopped, 2 sliced 1/4-inch thick
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    4   
    celery ribs, 2 coarsely chopped, 2 sliced 1/4-inch thick
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    1   
    unpeeled onion, quartered
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    1   
    large unpeeled garlic clove, smashed
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    1   teaspoon 
    whole black peppercorns
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    1   
    large fresh bay leaf
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    6   
    parsley sprigs
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    2   
    thyme sprigs
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    Kosher salt
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    1/2  pound 
    thin egg noodles
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    1/4  cup 
    finely chopped flat-leaf parsley

Directions
1.
In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns, and herbs; bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate.
2.
Return the bones to the pot. Simmer for about 1 hour. Strain the broth into a bowl and rinse out the pot. Return the broth to the pot and boil until reduced to 8 cups, 30 minutes. Season with salt.
3.
Add the sliced carrots and celery to the broth, cover and simmer until just tender, 12 minutes. In a saucepan of boiling salted water, cook the noodles; drain and cool under running water. Add the noodles, chicken, and parsley to the pot and bring to a simmer. Ladle the soup into bowls and serve hot.
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