Chicken Noodle Soup

foodnetwork.com

David Rogers

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into ½-inch-thick slices

2 celery ribs, halved lengthwise, and cut into ½-inch-thick slices

4 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock, recipe follows

8 ounces dried wide egg noodles

1 ½ cups shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

subheading: Chicken Stock:

1 whole free-range chicken (about 3 ½ pounds), rinsed, giblets discarded

2 carrots, cut in large chunks

3 celery stalks, cut in large chunks

2 large white onions, quartered

1 head of garlic, halved

1 turnip, halved

¼ bunch fresh thyme

2 bay leaves

1 teaspoon whole black peppercorns

Directions at foodnetwork.com

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