Chicken Noodle Soup
INGREDIENTS
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2 tablespoons extra-virgin olive oil
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1 medium onion, chopped
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3 garlic cloves, minced
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2 medium carrots, cut diagonally into 1/2-inch-thick slices
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2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
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4 fresh thyme sprigs
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1 bay leaf
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2 quarts chicken stock, recipe follows
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8 ounces dried wide egg noodles
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1 1/2 cups shredded cooked chicken
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Kosher salt and freshly ground black pepper
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1 handful fresh flat-leaf parsley, finely chopped
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1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
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2 carrots, cut in large chunks
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3 celery stalks, cut in large chunks
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2 large white onions, quartered
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1 head of garlic, halved
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1 turnip, halved
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1/4 bunch fresh thyme
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2 bay leaves
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1 teaspoon whole black peppercorns
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