Shredded Chicken and Soba Noodle Soup

• 2 1/2 quarts Basic Chicken Stock (recipe follows)
• 2 whole skinless chicken breasts, halved
• Coarse salt
• 1/2 pound soba noodles
• 1 pound firm or extra-firm tofu, cut into 1/4-inch dice
• Freshly ground pepper
• 2 small carrots, julienned
• 2 red radishes, trimmed and julienned
• 1/2 bunch watercress, tough stems removed, for garnish
• 3 carrots, cut into thirds
• 2 stalks celery, cut into thirds
• 1 bulb fennel, cut into large chunks
• 3 tablespoons fennel seeds, toasted
• 1 teaspoon whole black peppercorns
• 1 whole chicken (4 to 6 pounds)
• 2 pounds chicken wings, necks, and backs
• 3 quarts homemade or low-sodium store-bought chicken broth
• 2 quarts cold water
• (makes about 5 quarts)

1. In a medium stockpot, bring the chicken stock to a simmer over medium heat.
2. Add the chicken breasts; return to a simmer.
3. Reduce heat; simmer until the chicken is cooked through, about 20 minutes.
4. Transfer the chicken to a plate, and set aside until cool enough to handle.
5. Cover, and keep the stock at a low simmer.
6. Meanwhile, bring a medium saucepan of water to a boil over high heat.
7. Add salt, and stir in the soba noodles.
8. Cook until the soba is al dente, according to package instructions.
9. Drain; set aside.
10. Remove the chicken meat from the bones, and shred it into bite-size pieces.
11. Add the tofu to the simmering stock just until heated through.
12. Season with salt and pepper.
13. To serve, ladle the stock and tofu into soup bowls.
14. Add shredded chicken to each bowl, and mound soba noodles in the center.
15. Sprinkle with the carrots and radishes; garnish with watercress.
16. In a large stockpot, combine all the ingredients.
17. Cover, and bring to a boil over medium-high heat; reduce heat to a very gentle simmer.
18. Cook, uncovered, 1 hour, checking occasionally to make sure the liquid is barely bubbling, and skim the surface with a large metal spoon as needed.
19. Transfer the whole chicken to a cutting board.
20. Let cool slightly, and pull the meat from the sides.
21. (Reserve the meat for another use; store in the refrigerator up to 3 days, covered well with plastic wrap.)
22. Return the chicken bones to the pot.
23. Place a smaller pot lid on the surface of the stock to keep the solids submerged.
24. Simmer until the bones fall apart when poked, 2 1/2 to 4 hours.
25. Skim the surface as needed.
26. Prepare a large ice-water bath.
27. Strain the stock through a fine sieve into a large heatproof bowl, discarding the solids.
28. Set the bowl in the ice-water bath, and let the stock cool to room temperature, stirring frequently.
29. Transfer the stock to airtight containers.
30. Refrigerate at least 8 hours or overnight.
31. With a large metal spoon, skim off and discard the fat layer that has collected on the top.
32. If storing, leave the fat layer intact (it helps to seal in flavor).

chicken, chicken breasts, salt, noodles, freshly ground pepper, carrots, red radishes, carrots, stalks celery, fennel, fennel seeds, whole black peppercorns, chicken, chicken, chicken broth, cold water

Taken from www.epicurious.com/recipes/food/views/shredded-chicken-and-soba-noodle-soup-392285 (may not work)