CHICKEN STOCK Remove giblets and rinse chicken in cold water. Quarter the carrots, celery and onions. Half the parsnip garlic.
Place chicken and vegetables in large stockpot over medium heat. Cover with 3 quarts of water. Add the bay leaves, thyme and peppercorns. Simmer partially covered for 1 to 1.5 hours.
Place chicken aside and strain liquid from vegetables in a fine sieve or colander. Set stock aside and discard the cooked vegetables.
When chicken is cool enough to handle, discard the bones, skin and shred the chicken to your liking.
If you need more energy, grab a cold one.
CHICKEN SOUP Slice, chop and mince your carrots, celery, onions and garlic.
In a fresh soup pot, heat olive oil over medium heat. Add vegetables, thyme and bay leaf. Cook until soft, but not browned, about 6 minutes.
Add the chicken stock, bring to a boil.
Add the noodles, simmer uncovered for 5 minutes and them fold in the chicken and simmer another few minutes. Season with salt and pepper to taste. This step is crucial, btw.
Taste again to check seasoning. Sprinkle with parsley just before serving.
Picking up your bowl to finish is only rude if you don't slurp! Enjoy.
- 2.0Tbsp Extra-virgin olive oil
- 1.0 Onion, chopped
- 3.0 Garlic cloves, minced
- 2.0 Carrots, cut diagonally into 1/2" slices
- 2.0 Celery ribs, chopped
- 4.0 Fresh thyme sprigs
- 1.0 Bay leaf
- 2.0qt Chicken stock, recipe follows
- 8.0oz Dried wide egg noodles
- 1/2c Shredded cooked chicken
- Kosher salt
- Freshly ground black pepper
- 1.0bnch Fresh flat-leaf parsley, finely chopped
- CHICKEN STOCK RECIPE
- 1.0 Free-range chicken (about 3 1/2 pounds)
- 2.0 Carrots
- 3.0 Celery stalks
- 2.0 Onions
- 1.0 Head of garlic
- 1.0 Turnip
- 1/4 Bunch fresh thyme
- 2.0 Bay leaves
- 1.0tsp Black peppercorns
Los Angeles, California