Chicken Noodle Soup
Active Time: 20 minutes | Total Time: 1 hour 30 minutes | Serves Serves 6
- 3½ pounds chicken parts (or a whole chicken, cut up)
- 1 yellow onion
- 6 carrots
- 4 ribs celery
- 1 teaspoon whole black peppercorns
- 2 dried bay leaves
- 2 teaspoons kosher salt
- 1 cup small noodles, such as tubetti or ditalini
- 1/4 teaspoon freshly ground black pepper
- 1 lemon, cut into wedges
Rinse the chicken under cold running water and place in a large pot. Cut the onion in half, peel, and add to the pot. Cut 2 of the carrots (no need to peel) crosswise into 3-inch pieces; do the same with 2 ribs of the celery. Add to the pot. Add the peppercorns, bay leaves, and salt. Now add enough cold water to cover everything (about 10 cups).
Place on the stove and turn the heat on to high. Let it come to a boil. If any yucky foam rises to the surface, skim it off the top and discard. Lower the heat to medium and let simmer until the chicken pulls easily off the bone, about 50 minutes.
Meanwhile, peel the remaining 4 carrots. Slice them lengthwise down the middle (you can, first, cut them crosswise in half if it makes it easier). Now slice crosswise into 1/2-inch thick half moons. Cut the last 2 ribs of celery down the middle then crosswise into 1/2-inch pieces. Set aside.
Use tongs to lift the cooked chicken out of the pot and place in a large bowl.
Place a strainer in another large pot. Pour the broth and vegetables into the strainer; discard the vegetables.
Place the pot on the stove and bring the broth to a boil. Add the chopped vegetables and simmer until just tender, about 8 minutes. Add the pasta and simmer until al dente (according to the timing on the package).
While the vegetables and pasta simmer and when the chicken is cool enough to handle, use your hands to pull it into bite-size pieces. Add the chicken to the soup and let simmer a few minutes to heat through. Add the pepper (about 12 turns on pepper mill) and taste for salt- add more if you like. Serve with lemon wedges.
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