Classic Chicken Noodle Soup

PREP /TOTAL TIME: 3 HOURS ....SERVINGS: 6

1 .................. 3-pound chicken, neck reserved
3-1/2............. quarts water
4 ...................carrots—2 coarsely chopped, 2 sliced 1/4 inch thick 4 ...................celery ribs—2 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 sprig
                           **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. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate.
2 .        Return the bones to the pot. Simmer for about 1 hour. Strain the broth into a bowl and rinse out the pot. Return the broth to the pot and boil until reduced to 8 cups, 30 minutes. Season with salt. 3 .        Add the sliced carrots and celery to the broth, cover and simmer until just tender, 12 minutes. In a saucepan of boiling salted water, cook the noodles; drain and cool under running water. Add the noodles, chicken and parsley to the pot and bring to a simmer. Ladle the soup into bowls and serve hot.
Heart healthy