Chicken soup with egg noodles

Ingredients:

Soup

• 225 g dry wide egg noodles
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 crushed cloves of garlic
• 2 medium carrots, sliced ​​diagonally into 1cm thick slices
• 2 celery stalks, halved lengthwise and sliced ​​into 1cm thick slices
• 4 sprigs of fresh thyme
• 1 bay leaf
• 2 liters of chicken broth, see recipe below
• 1.5 cups chopped cooked chicken
• 1 handful of finely chopped fresh parsley

Chicken broth

• 1 farm chicken (about 1.5 kg), washed and gutted
• 2 carrots, cut into large pieces
• 3 stalks of celery, cut into large pieces
• 2 large white onions, quartered
• 1 head of garlic, cut in half
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon black peppercorns

Preparation:

1. Place a saucepan over medium heat and pour in the oil. Add the onion, garlic, carrot, celery, thyme, and bay leaf. Cook, stirring, for about 6 minutes, until the vegetables are softened but not yet browned.
   
   Pour in the chicken broth and bring to a boil. Add the noodles and simmer for 5 minutes, until tender. Add the chicken and continue to simmer for a couple more minutes to heat through. Season with salt and pepper. Sprinkle with chopped parsley before serving.

2. Chicken broth

   
   Place the chicken, carrots, celery, turnips, onion, and garlic in a large saucepan and place over medium heat. Add enough cold water to completely cover the chicken and vegetables (about 3 liters). If you add too much water, the broth will be weak. Add the thyme, bay leaves, and peppercorns and slowly bring to a boil. Reduce the heat to medium-low and simmer for 1 to 1.5 hours, loosely covered, until the chicken is cooked through. Skim any impurities from the surface as you cook. If necessary, add a little water to ensure the chicken is completely covered.
   
   Carefully remove the chicken and place it on a cutting board. When it's cool enough to handle, remove the skin and bones. Shred the meat and store it in a container.
   
   Carefully strain the broth through a fine-mesh sieve into another saucepan to remove any vegetable pieces. Use the broth immediately, or if you plan to store it, place the saucepan in a sink filled with ice water and stir until the broth cools. Cover and refrigerate for up to one week, or freeze.
   Exit: 2 l.