Classic chicken soup with noodles
Uncooked skinless boneless chicken drumstick(s)
3 pound(s), or/ and tights, trimmed of all visible fat
5 medium, cut into 2-inch pieces
3 rib(s), medium, cut into 1-inch pieces
2 medium, each cut into 8 wedges
2 medium clove(s), minced
⅛ oz, about 3 sprigs, falt-leaf variety
⅛ oz, 2 fresh sprigs
¼ tsp, freshly ground
Uncooked egg noodles
¼ cup(s), 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.