Chicken Noodle Soup updated 1/21/22
Source: adapted from Tyler Florence
2 T olive oil
1 medium onion, chopped
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
opt: 1 clove garlic minced
opt: 2 med carrots cut diagonally in 1/2 inch slice
2 quarts chicken stock, *below
8 ounces dried egg noodles or homemade
1 1/2 cups shredded or chopped cooked chicken
1 T kosher salt
opt: parsley
Place a soup pot over medium heat and add the oil. Add the onion, celery (and optional garlic, carrots). Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt. Optional: Sprinkle with chopped parsley before serving.
*Chicken Stock - Yield: 2 quarts
1 whole chicken (about 3 1/2 pounds), giblets discarded
Place the chicken in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the solids. Use the stock immediately or if you plan on storing it, cover and refrigerate for up to one week or freeze.