Ingredients
1 whole chicken, rinsed in cold water
1 large yellow onion
8 large carrots
12 stalks of celery
1/3 bunch parsley
2-3 leeks (depending on size)
1/2 lemon, juiced
1 bay leaf
2+ tsp salt
10+ whole peppercorns
1/4 tsp ground pepper
4 tbsp salted butter
10-16 oz wide or extra wide egg noodles
Instructions
- Quarter onion, cut 4 carrots and 6 stalks of celery in to large chunks.
- Place chicken in a large soup pot with onion, 4 carrots, and 6 celery. Add 3-4 sprigs of parsley (stems and leaves), broken in to pieces. Add bay leaf, whole peppercorns, and 1 1/2 tsp salt. Add water until chicken and vegetables are covered by a few inches, at least. You want to avoid adding more water later, since that will thin the soup.
- Bring to a boil, then reduce heat to medium/medium-low and simmer uncovered for 1 1/2-2 hours, until the chicken is starting to fall apart and vegetables are very tender. Remove from heat and allow to cool for 30+ minutes.
- Slice leeks thinly, making sure to rinse them well and avoid the dirty/sandy portions of the leek. Slice the remaining 4 carrots and 6 stalks of celery in pieces about 1/4″ thick. Chop parsley finely until you have 2 tablespoons.
- Remove chicken from stock. Strain the stock/vegetables through a fine mesh strainer, or through a colander lined with cheesecloth. Remove any remaining chicken and discard the vegetables. Break chicken in to pieces, discarding skin/bones/etc, and set aside.
- Place the soup pot back on the stove and heat over medium. Melt butter. Add leeks and saute for 5 minutes. Add the carrots and celery. Saute for 7-10 minutes longer, until the carrots and celery just start to soften. Add stock as needed (about 1/2 cup at a time) during this period to keep vegetables from sticking.
- Add the stock back to the soup pot. Add 1/2 tsp salt and 1/4 tsp ground pepper. Increase heat and bring to a boil. Reduce heat to medium/medium-low and simmer for 30+ minutes, until it has slightly reduce and thickened. Taste for salt and add more if needed.
- Add the chicken. Simmer for an additional 15 minutes.
- Increase heat to medium-high and add the egg noodles. (How many you add depends on how much soup you have at this point and how noodle-y you want it!) Cook according to al dente package directions, then check noodles. Cook longer, if needed – but be careful. You want to stop at al dente, because the noodles will continue cooking in the hot hot soup after you turn off the heat and you don’t want them to turn to mush.
- Turn off/remove from heat. Add chopped parsley. Add lemon juice. Stir well.