Chicken Noodle Soup

Ingredients

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 2 quarts chicken stock, recipe follows
• 8 ounces dried pasta (used: Skinner Fideo Mediano)
• 1 1/2 cups shredded cooked chicken
• 1 handful fresh flat-leaf parsley, finely chopped
• Kosher salt and freshly ground black pepper, to taste
• Pinch of nutmeg
• For Stock:
• 1 whole chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, including leafy parts, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 2 tablespoons salt
• 2 teaspoons black pepper

Instructions

1. For Stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts). Add salt and pepper, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. While it cooks, skim any foam that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering, but not too much or it will taste watery.
2. Carefully remove the chicken to a cutting board. When the chicken is cool enough to handle, remove skin and pull meat from bones; discard the skin and bones. Roughly chop into bite-size chunks and set aside.
3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
4. Yield: 2 quarts stock
5. For Soup: Place a large soup pot over medium heat. Add the stock, onion, garlic, carrots, and celery. Bring to a boil, then reduce to medium-low and simmer for about 20 minutes. Add the noodles and simmer for 5 minutes until tender. Gently fold in the chicken, and continue to simmer for another 2 to 3 minutes to heat through; season with salt, pepper, and nutmeg. Stir in parsley and serve.

http://janedeereblog.com/2011/12/chicken-noodle-soup/