This soup is my childhood in a bowl. My mother made it for me, now I make it often for my 10 month daughter. I like to make my stock overnight and check it when I'm up in the night to feed my little one.. but you could easily make it the day before while keeping an eye on it! I must say, though, waking up to the smell of gently cooking stock is like nothing else. —darksideofthespoon
4 - 6 [with leftovers]
splash of oil
chicken carcass picked clean of meat
celery sticks, cut into large pieces
carrots, cut into large pieces
head of garlic, halved around the equator
sprig of thyme
1/4 bunch of parsley, with stems
black peppercorns, left whole
kosher salt, to taste.
enough water to fill the stock pot
Chicken Noodle Soup
butter, or olive oil
carrots, diced finely
celery sticks, diced finely
large yellow onion, diced finely
clove of garlic, diced finely
4 to 5 liters
chicken stock [recipe above, homemade is best!]
leftover cooked chicken, torn into small bite size strips
alphabet pasta, or a similar small pasta
3/4 bunch parsley, leaves picked from the stems, and minced
Combine the halved and chunk-i-fied vegetables in a large stock pot with the oil. Cook for 5 - 10 minutes with a pinch of salt and the 1 tsp of peppercorns.
Add in the picked chicken carcass, bay leaves, thyme, parsley and cover with water. Simmer this for a minute and then turn down to your stoves lowest setting.
Cook for at least 8 hours, checking often and topping up with water as needed. Strain and season with salt.
Chicken Noodle Soup
Saute the finely diced vegetables with 1 tablespoon of butter or olive oil for 5 - 10 minutes. Be careful not to brown them. Add bay leaf and stock. Simmer for 30 minutes, or until the vegetables are soft, and adjust salt to taste.
Fill a large pot with water and heat to boil. Salt generously. Add pasta and cook until al dente. Strain pasta, and return this to the pot you used to cook the pasta. Add 3 tablespoons of butter, the parsley and chicken and heat on low until the chicken is warmed through and the butter is melted.. Season with a pinch of salt and pepper.
Serve by portioning the chicken, noodle and parsley mixture to the bottom of a soup bowl. Ladle the hot stock and vegetables over this and serve immediately.
Keep the cooked noodles, chicken and parsley separate in a container so the noodles don't over absorb the stock, and the parsley stays bright green.