- 3 pound(s) uncooked skinless boneless chicken drumstick(s), or/ and tights, trimmed of all visible fat
- 6 cup(s) water
- 5 medium uncooked carrot(s), cut into 2-inch pieces
- 3 rib(s), medium uncooked celery, cut into 1-inch pieces
- 2 medium uncooked onion(s), each cut into 8 wedges
- 2 clove(s), medium garlic clove(s), minced
- 1/8 oz fresh parsley, about 3 sprigs, falt-leaf variety
- 1/8 oz fresh thyme, 2 fresh sprigs
- 2 leaf/leaves bay leaf
- 1 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 2 cup(s) uncooked egg noodles
- 1/4 cup(s) fresh parsley, flat-leaf variety
Bring the chicken, water, carrots, celery, onions, garlic, parsley, thyme, bay leaves, salt, and pepper to a boil in a Dutch oven. Reduce the heat and simmer, covered, until the chicken is no longer pink inside and the vegetables are tender, about 45 minutes. Discard the parsley, thyme, and bay leaves.
Remove the chicken from the soup. Skim any fat from the top of the soup with a large spoon. Add the noodles and return the soup to a boil. Reduce the heat and simmer, uncovered, until the noodles are tender, about 5 minutes.
When cool enough to handle, remove the chicken from the bones. Cut the chicken into chunks and return 2 cups to the soup. Reserve the remaining 2 cups chicken for another day. Sprinkle the soup with the chopped parsley just before serving. Yields generous 1 1/2 cups per serving.
- You’ll be returning only half of the cooked chicken to this soup and saving the remaining 2 cups to use another day for sandwiches or salads. When you make chicken soup with a whole chicken, the small bones from the breast and back of the chicken tend to get lost in the soup. Using only chicken drumsticks and thighs avoids this.