Ingredients
Serves 4
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3-pound chicken
- 8 cups water
- 1 bay leaf
- 2 teaspoons table salt
- Freshly ground black pepper
- 1 large carrot, diced (1/3-inch)
- 1 large celery stalk, diced (1/3-inch)
- 3 ounces dried egg noodles
- 1 tablespoon chopped fresh rosemary
Steps
Prepare broth: In a large (5-quart) heavy pot over medium-high heat, heat the vegetable oil. Add the onion and saute it for 3 to 4 minutes, until beginning to take on color at edges. Add the chicken. Cook chicken parts until lightly browned, about 10 minutes.
Add water, bay leaf, rosemary, table salt and some freshly ground black pepper and bring the mixture to a boil. Reduce the heat to a simmer partially covered, for 20 minutes.
Transfer chicken parts to a plate to cool a bit before handling. Set a fine-mesh strainer over a bowl (ideally, with a spout) and pour soup through it.
To finish and serve: Add diced vegetables and simmer them until they’re firm-tender, about 5 minutes. Add dried noodles and cook them according to package directions, usually 6 to 9 minutes.
Once noodles have cooked, add chicken pieces just until they have rewarmed through (30 seconds) and ladle into serving bowls.
Source
