Ingredients
1 Chicken
3 1/2 qt. water
4 carrots
4 celery ribs
1 onion
1 large garlic clove
1 tsp. whole black peppercorns
1 large fresh bay leaf
6 sprig Parsley
2 sprig thyme
kosher salt
1/2 lb. thin egg noodles
1/4 c. flat-leaf parsley
Preparation
Step 1In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns, and herbs; bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate.Step 2Return the bones to the pot. Simmer for about 1 hour. Strain the broth into a bowl and rinse out the pot. Return the broth to the pot and boil until reduced to 8 cups, 30 minutes. Season with salt.Step 3Add the sliced carrots and celery to the broth, cover and simmer until just tender, 12 minutes. In a saucepan of boiling salted water, cook the noodles; drain and cool under running water. Add the noodles, chicken, and parsley to the pot and bring to a simmer. Ladle the soup into bowls and serve hot.
