Chicken Noodle Soup

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Ingredients

4 servings
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 3-pound chicken, in parts or 3 pounds chicken pieces of your choice
  • 8 cups water
  • 1 bay leaf
  • 2 teaspoons table salt
  • Freshly ground black pepper
  • 1 large carrot, diced (1/3-inch)
  • 1 medium parsnip, diced (1/3-inch) (optional)
  • 1 large celery stalk, diced (1/3-inch)
  • 3 ounces dried egg noodles, I prefer wide ones
  • 1 tablespoon chopped fresh dill or flat-leaf parsley
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Preparation

Chef’s notes

If planning ahead, the point where you strain your chicken broth is a great place to pause. Refrigerate the chicken broth until the next day. Before heating it and finishing the recipe, you can easily remove any solidified fat from the surface for a virtually fat-free soup. Then, you can cook the vegetables and noodles to order, adding the chicken only so that it can rewarm (and not overcook!). If making the broth more than a day in advance, you might as well freeze it. I recommend freezer bags with as much air as possible pressed out. Freezing the bags flat will make it easier to stack and store with other frozen soups, and the bag will only require a short soak in warm water to defrost.
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