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Perfecting Chicken Soup Recipe

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This recipe for Perfecting Chicken Soup, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Food and Wine
Added: Friday, October 23, 2009


1 3-lb chicken, neck reserved
3 1/2 quarts of water
4 carrots and celery - 2 coarsely chopped, 2 sliced 1/4" thick
1 unpeeled onion quartered
1 large unpeeled garlic clove smashed
1 t whole black peppercorns
1 large fresh bay leaf
6 parsley sprigs
2 thyme sprigs
Kosher salt to taste
1/2 lb thin egg noodles
1/4 c finely chopped flat-leaf parsley

In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns and herbs and 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" pieces and refrigerate.

Return 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 about 30 minutes. Season with salt.
Add 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. Ready to eat.

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