Categories: Chicken, Main Dish, Soup

Ingredients

• 1 (3 1/3-4 lb) chicken, quartered, excess fat and skin removed
• 10 cups chicken stock
• 1 yellow onion, quartered
• 2 carrots, scrubbed and cut into 4 chunks
• 2 celery, stalks including a few tops, cut up
• 2 garlic cloves, halved
• 3 sprigs fresh parsley
• 3 -4 fresh basil leaves (or 1/2 t. dried basil)
• 1/4 cup dry white wine
• 2 teaspoons coarse salt
• 1 teaspoon dried thyme
• 1 teaspoon black peppercorns
• 1 bay leaf
• 4 ounces uncooked egg noodles

Directions

1. In a big pot, combine the chicken, stock, onions, carrots, celery, and garlic.

2. Bring to a boil and occasionally skim off any foam that rises to the top.

3. Add in the parsley, basil, wine, and seasonings; decrease heat to med-low and simmer, covered, until the chicken is very tender, 1 to 1 1/2 hours.

4. Remove the chicken to a plate to cool.

5. Strain the stock into a large bowl and discard the solids.

6. Using a fat separator, degrease the stock and return it to the pan or, if time allows, refrigerate it overnight and remove the fat that forms on top.

7. Remove the skin and bones from the chicken and discard.

8. Cut the chicken into bite-size pieces, and add 2-3 cups to the stock (use remainder for other things).

9. Add in the noodles and bring to a boil.

10. Decrease heat to med-low and cook, uncovered, until the noodles are tender, about 10 minutes.

11. Taste for seasoning and adjust.

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