Chicken Noodle Soup
Nothing artificial here — from stock to noodles to final product.
Yield: Serves 4
- 1-1/2 quarts chicken stock
- 1 pound chicken wings and thighs
- 2 carrots, peeled and chopped
- 1 tablespoon chopped parsley
- 1 cup uncooked noodles
- Salt and pepper to taste
Combine stock and chicken in soup kettle. Simmer 1 hour, partially covered. Remove chicken, cool, discard skin and bones, chop meat. Cool broth, chill, and skim fat from top. Reheat broth in kettle, add chicken, carrots, and parsley. Simmer 10 minutes. Add noodles and simmer until tender. Season with salt and pepper.