Chicken Noodle Soup

Ingredients

• 1  bay leaf 
• 2  bay leaves 
• 1 teaspoon peppercorns whole black
• 2  carrots cut in large chunks
• 2 medium carrots 
• 2  celery ribs halved lengthwise cut into 1/2-inch-thick slices
• 3  celery stalks cut in large chunks
• 1 handful flat-leaf parsley fresh finely chopped
• 0.3 bunch thyme leaves fresh
• 1 head garlic halved
• 3  garlic cloves minced
• 4 servings kosher salt and pepper black freshly ground
• 2 tablespoons olive oil extra-virgin
• 1 medium onion chopped
• 1.5 cups meat from a rotisserie chicken shredded cooked
• 4  thyme sprigs fresh
• 1  turnip halved
• 2 large onions white quartered
• 3.5 pounds meat from a rotisserie chicken whole free-range rinsed
• 8 ounces wide egg noodles dried

Equipment

• pot
• sieve
• cutting board

Directions

1. Watch how to make this recipe.
2. Place a soup pot over medium heat and coat with the oil.
3. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
4. Pour in the chicken stock and bring the liquid to a boil.
5. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
6. Sprinkle with chopped parsley before serving.
7. Place the chicken and vegetables in a large stockpot over medium heat.
8. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
9. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
10. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.