Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 3-pound chicken, cut into pieces

  3. 1 large onion, coarsely chopped

  4. 10 cups water

  5. 2 celery stalks, cut into 1-inch pieces

  6. 4 fresh parsley sprigs

  7. 1 bay leaf

  8. Salt

  9. 1/2 teaspoon dried thyme

  10. Ground black pepper

  11. 1 (8-ounce) bag egg noodles

  12. Coarsely chopped fresh chives for garnish

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.


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