Chicken Noodle Soup

A day before serving, prepare the broth: Heat oil in a large, heavy saucepan over medium-high heat. Add chicken and onions and cook until brown, turning frequently, about 15 minutes. Add water, celery, parsley, salt, bay leaf, dried thyme and ground black pepper. Bring to a boil, skimming surface frequently. Reduce heat and simmer gently until chicken is very tender and the broth has reduced to 8 cups, about 3 hours.

Strain broth into a bowl. Cover broth and refrigerate overnight. Refrigerate chicken separately.

Next day, pick meat from bones; cut into small pieces. Reserve 2 cups meat, freeze remainder for another purpose. Remove fat from the top of the broth. Bring broth to a boil in a large saucepan. Add noodles and reserved 2 cups chicken, boil until noodles are just tender, about 12 minutes. Taste and add additional salt and pepper, if necessary. Garnish with chives and serve.