Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 35 minutes
- 1 Tablespoon vegetable oil
- 2 medium onions, cut into medium dice
- 1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2-inch pieces
- 2 bay leaves
- 1 large carrot, peeled and sliced 1/4-inch thick
- 1 celery stalk, sliced 1/4-inch thick
- 1/2 teaspoon dried thyme leaves
- 2 cups (3 ounces) hearty egg noodles
- Ground black pepper
- 1/4 cup minced fresh parsley leaves
Increase heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay leaves. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer.
Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones.
Skim fat from broth and reserve 2 tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.)
Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onion, along with carrot and celery. Saute until softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes.
Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve.
Yield: about 3 quarts; 6 to 8 servings
Recipe Source: The Perfect Recipe by Pam Anderson (Houghton Mifflin)
Reprinted with permission.