Ingredients
The following ingredients have 4 Servings
- 2 carrots
- coarsely chopped
- 2 ribs celery
- coarsely chopped
- 1 onion
- halved
- ½ leek
- cut lengthwise
- A few slices of lemon
- 1 bulb garlic
- halved horizontally
- 2 large fresh bay leaves
- ½ bunch parsley
- parsley stems or parsley root tops
- Small bundle of sage and thyme
- combined
- About 1 teaspoon black peppercorns
- One 3½- to 4-pound chicken
- Salt (season the chicken itself generously)
- 2 tablespoons olive oil
- 2 large carrots or 6 orange and/or yellow small/baby carrots
- peeled
- cut into planks
- then matchsticks
- 1 parsnip
- cut into planks
- then matchsticks (optional)
- 1 parsley root
- cut into planks
- then matchsticks (optional)
- ½ leek
- cut lengthwise
- then thinly sliced crosswise
- 3 celery
- halved lengthwise
- then very thinly sliced crosswise
- 1 onion
- chopped
- Salt and fine black pepper or white pepper
- One 12-ounce package large egg noodles
- 2 tablespoons butter and/or olive oil
- Juice of ½ lemon
- About ¾ cup mixed chopped herbs
- such as loosely packed dill
- parsley and chives or tarragon and dill
- Store-bought chicken snack chips or chicken skin chips
- to garnish (optional)
Instruction
- For the poached chicken, fill a pot with all the ingredients, add 4 quarts or so of water, and bring to a boil
- Reduce heat to simmer and cook 1 hour to 1 hour 15 minutes, turning occasionally
- Cool chicken for 1 hour in the pot
- Remove chicken to a dish and cool to handle, then strain stock
- Remove skin and bones and pull or chop chicken meat into small pieces
- For the soup, bring a pot of water to a boil for noodles
- Heat another large pot with oil, 2 turns of the pan, add carrots (and parsnip and parsley root, if using), leek, celery and onion, season with salt and fine black pepper or white pepper, and soften vegetables 6 to 7 minutes
- Add about 2½ to 3 quarts stock and bring to a boil, then reduce heat a bit and add chicken
- Season the boiling water with salt, cook noodles 1 minute less than directions (about 5 minutes), drain, then toss with butter and/or oil
- Store noodles separate from the soup until ready to serve to avoid overcooking them
- Finish soup with lemon juice and herbs
- Place noodles in a bowl and top with ladles of hot soup
- Top soup with chicken chips and serve
