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Author Notes: Whenever me or any family member was sick, my grandpa would make his famous soup. It is very nourishing and will make you feel better :) - agadamaam
- 1 Whole free range chicken, with the skin, (about 3 1/2 pounds), rinsed, giblets discarded
- 2 Carrots, unpeeled cut into large chunks
- 3 Organic celery stalks and leaf cut into chunks
- 2 Large white onions, quartered
- 1 Head of garlic, take it and just cut in in half
- 1 Turnip, quartered
- 1/4 bunch FRESH thyme
- 2 Bay Leaves
- 8 Whole black peppercorns
- 2 tablespoons Extra virgin Olive Oil
- 1 Medium Yellow onion chopped
- 3 garlic cloves, minced
- 2 2 medium carrots, cut diagonally into 1/2-inch-thick slices
- 1 Bay Leaf
- 4 fresh thyme sprigs
- 8 ounces Wide egg noodles (found in Kosher foods section)
- 1 1/2 cups shredded cooked chicken
- 1 handful fresh flat-leaf parsley, finely chopped
- 2 dashes Kosher Salt
- 3 dashes Freshly Ground Black Pepper
- 1 pinch Flat-leaf Parsley
- 2 quarts 2 quarts chicken stock, recipe follows
- For the Stock: Place the chicken and vegetables in a large stockpot 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 it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 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. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and put in the fridge. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Store the stock, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate over night. In the morning take a spoon and remove all the fat from the top.
- For the Soup: Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in 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. Sprinkle with chopped parsley before serving.