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Chicken Noodle Soup

1 3 ½ -4 pound whole frying chicken
3 quarts water
3 Tbsp. Chicken base
4 cups mirepoix
2 bay leaves
6 peppercorns
1 teaspoon thyme
1 small bunch of parsley

1 cup julienne carrots
1 cup sliced celery
2 Tbsp. minced parsley
½ tsp .fresh ground pepper

12 ozs.. medium egg noodles

1. Rinse and fabricate the chicken. Remove and discard large pieces of fat and skin. Place pieces in a 4 quart stock pot and add the water.

2. Add the base, mirepoix, herbs and spices to the water.

3. Bring the water to a boil, reduce and simmer for 3-4 hours. Do not stir.

4. Strain the broth through a fine sieve into a clean pot. Separate the chicken from the cooked vegetables, debone and place in a bowl.

5. Add the julienne carrots and celery to the broth. Return broth to the stove and simmer until the celery and carrots are tender. Add the cooked chicken, parsley and pepper. .

6. Cook the noodles separately and according to package directions.

7. Presentation: Place 1 cup noodles in a soup bowl. Ladle the chicken, vegetables and broth over and around noodles.

Chef’s note: I julienne the carrots so they are the same size as the noodles. They serve more as a garnish and make the soup look pretty. The aromatics of the mirepoix and seasonings are still in the broth.

Mirepoix: a mixture of rough cut onions, carrots, celery and herbs, used to flavor soups and stocks. In this soup use 1 cup onions, ½ cup carrots and ½ cup celery.