(The recipe originally appeared at griggstownfarm.com)
This version of the ultimate feel-good food, homemade Chicken Noodle Soup, is chock-full of seasonal vegetables like leeks, carrots, celery, and onions. Slowly cooking a whole chicken, fragrant herbs, and fresh vegetables in chicken broth rather than water imparts a rich flavor to this soup.
- 1 (3 1/2-pound) Whole Chicken
- 3 quart(s) Low-Sodium Chicken Broth
- 6 Carrots, peeled
- 4 stalk(s) Celery, ends trimmed
- 3 medium Onions, peeled
- 5 Black Peppercorns
- 1 clove(s) Garlic, crushed
- 10 sprig(s) Parsley
- 2 sprig(s) Thyme
- 1 Bay Leaf
- 2 tablespoon(s) Unsalted Butter
- 4 Leeks, tops and root ends removed
- 1 teaspoon(s) Salt
- 1 teaspoon(s) Fresh-Ground Pepper
- 3 cup(s) (5 ounces) Medium Egg Noodles
For the stock:
- Stock can be purchased at the Griggstown Farm Market if you want to take a shortcut!
- Place the chicken and chicken broth in a large stockpot and set it over medium heat.
- Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth.
- Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken.
- Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender — about 1 1/4 hours — skimming the surface periodically.
- Remove the chicken and place in a large bowl.
- Strain the broth through a very fine sieve into a large, clean bowl or stockpot.
- Remove the vegetables.
- Skim any fat off the top of the strained broth and discard.
- Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside.
- Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside.
- Chop the remaining parsley leaves and set aside.
- Melt the butter in a large Dutch oven over medium heat.
- Add the vegetables and cook until the onions are translucent — about 7 minutes.
- Add the chicken, the reserved broth, salt, and pepper.
- Simmer the soup until the vegetables are tender — about 1 hour.
- Stir in the egg noodles and parsley and cook until the noodles are tender — about 10 more minutes.