Chicken Noodle Soup

• Soup:
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock (recipe follows)
• 8 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped
• Chicken Stock:
• 1 whole free-range chicken (about 3 1/2 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
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorn

1. Soup:
2. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme, and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
3. Chicken Stock:
4. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much water will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow the liquid to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.
5. Carefully remove the chicken and place it on a cutting board. When it's cool enough to handle, discard the skin and bones. Then, hand-shred the meat and put it into a storage container.
6. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately, cover, and refrigerate for up to one week, or freeze.

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Taken from www.epicurious.com/recipes/member/views/chicken-noodle-soup-50075538 (may not work)