Chicken soup with egg noodles

Prepare Tyler Florence's rich chicken broth, then cook the vegetable and egg noodle soup.

Ingredients

• Soup: 225 gr. dry wide egg noodles 2 tbsp. l. extra virgin olive oil 1 medium-sized onion, chopped 3 cloves of garlic, minced 2 diagonally sliced ​​1 cm thick carrots 2 medium-sized carrots lengthwise and sliced ​​1 cm thick celery stalks 4 sprigs of fresh thyme 1 bay leaf 2 l ... chicken broth, see recipe below 1.5 tbsp. chopped ready-made chicken 1 handful of finely chopped fresh parsley.
• Chicken broth: 1 farm chicken (about 1.5 kg.), Wash and remove entrails 2 carrots cut into large pieces 3 celery stalks cut into large pieces 2 large white onions cut into quarters 1 head of garlic cut in half 1 turnip cut in half 1/4 bunch fresh thyme 2 bay leaves 1 tsp black peppercorns.

Directions

1. Place a saucepan over medium heat and pour the oil into it. Add onions, garlic, carrots, celery, thyme, and bay leaf. Sauté, stirring occasionally, for about 6 minutes, until vegetables are tender but lightly browned. Pour in the chicken stock and bring the contents of the saucepan to a boil. Add noodles and simmer for 5 minutes, until tender. Add the chicken and continue cooking for a couple more minutes to warm up. Season with salt and pepper. Sprinkle with chopped parsley before serving.
2. Chicken stock: Place chicken, carrots, celery, turnips, onions and garlic in a large saucepan over medium heat. Pour in enough cold water so that the chicken and vegetables are completely covered with it (about 3 liters). If there is too much water, the broth will be weak. Add thyme, bay leaves, peppercorns and slowly bring to a boil. Reduce heat to moderately low and simmer for 1 to 1.5 hours, loosely covered, until chicken is tender. Collect all foreign matter from the surface during cooking. Add a little water, if necessary, so that the chicken is completely covered during cooking.
3. Carefully remove the chicken and transfer to a cutting board. When it is cool enough to not burn your hands, remove the skin and bones from the chicken. Chop the meat and place in a container. Gently strain the broth through a fine sieve into another saucepan to remove any pieces of vegetables. Use the broth right away, or if you plan to store it, place the pot in the sink of ice water and stir to cool the broth. Cover and refrigerate for up to one week or freeze. Output: 2 liters.