Classic Chicken Noodle Soup

• One 3-pound chicken, neck reserved
• 3 1/2 quarts water
• 4 carrots2 coarsely chopped, 2 sliced 1/4 inch thick
• 4 celery ribs2 coarsely chopped, 2 sliced 1/4 inch thick
• 1 unpeeled onion, quartered
• 1 large unpeeled garlic clove, smashed
• 1 teaspoon whole black peppercorns
• 1 large fresh bay leaf
• 6 parsley sprigs
• 2 thyme sprigs
• Kosher salt
• 1/2 pound thin egg noodles
• 1/4 cup finely chopped flat-leaf parsley

1. In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns and herbs; bring to a boil.
2. Cover partially and simmer over low heat for 30 minutes.
3. Transfer the chicken to a plate.
4. Discard the skin.
5. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate.
6. Return the bones to the pot.
7. Simmer for about 1 hour.
8. Strain the broth into a bowl and rinse out the pot.
9. Return the broth to the pot and boil until reduced to 8 cups, 30 minutes.
10. Season with salt.
11. Add the sliced carrots and celery to the broth, cover and simmer until just tender, 12 minutes.
12. In a saucepan of boiling salted water, cook the noodles; drain and cool under running water.
13. Add the noodles, chicken and parsley to the pot and bring to a simmer.
14. Ladle the soup into bowls and serve hot.

chicken, water, celery, onion, garlic, whole black peppercorns, bay leaf, parsley sprigs, thyme, kosher salt, egg noodles, flatleaf parsley

Taken from www.foodandwine.com/recipes/classic-chicken-noodle-soup (may not work)