Old-Fashioned Chicken Noodle Soup
Makes 13 servings (1 1/2 cups each)
1 (3-4 pound) whole chicken, seasoned with salt and pepper
1 tablespoon butter
2 1/2 cups celery, sliced
1 1/2 cups carrot, sliced
1 1/2 cups leeks, sliced into half-moons, rinsed thoroughly
Salt and freshly ground black pepper
8 cups chicken stock
Shredded chicken pieces from above plus juices from pan
8 ounces kluski noodles (fine egg noodles)
1/4 cup fresh parsley leaves, chopped
Preheat oven to 450 degrees.
Roast chicken on a rack in a roasting pan for 1 hour, or to an internal temperature of 165 degrees in the thigh. Remove from the oven and let rest 15-20 minutes. When cool enough to handle, remove meat from the bones in large pieces.
In a large stock pot, melt butter. Add celery, carrots and leeks and cook over medium low heat for a couple of minutes just to begin to soften the vegetables. Season with salt and freshly ground black pepper to taste. Add the stock and bring to a boil over high heat. Reduce heat to medium and simmer gently for 5 minutes. Stir in chicken pieces and any juices from the roasting pan; simmer 5 more minutes.
Meanwhile cook noodles in a separate pot following package directions. Drain, drizzle with a teaspoon or so of olive oil so that cooked noodles don't stick together.
Stir parsley into soup and squeeze the juice of half a lemon in. Add desired amount of cooked egg noodles to each bowl upon serving and serve with lemon wedges.
Recipe adapted from Cuisine at Home