Serves: 6
Total Calories: 228

STOCK:
3 to 3 1/2 pounds chicken (1 chicken), quartered
10 cups water
1 yellow onion, quartered
3 carrots, each cut into 4 pieces
2 stalks celery, including some tops, cut up
2 cloves garlic, halved
3 sprigs parsley
3 to 4 fresh basil leaves, or 1/2 teaspoon dried basil
1 teaspoon dried thyme
1 1/2 teaspoons salt
1 teaspoon peppercorn
1 bay leaf
1/4 cup dry white wine (optional)

2 cups (4 ounces) dried egg noodles

1. TO MAKE THE STOCK: In a large soup pot, combine the chicken, water, vegetables, and garlic. Bring to a boil. Skim off the foam. Add the parsley, basil, thyme, salt, peppercorns, bay leaf, and wine, if using. Reduce heat to medium-low, cover, and simmer until the chicken is very tender, 1 to 1 1/2 hours. Transfer the chicken to a plate and let cool. Strain the stock into a bowl and discard the solids. Using a fat separator, degrease the stock and return to the pot or, if time allows, refrigerate it overnight and then remove the congealed fat.

2. Remove the skin and bones from the chicken and discard. Cut the chicken into bite-sized pieces and add 2 to 3 cups chicken pieces to the stock (use the remainder for other purposes). Add the noodles and bring to a boil. Reduce heat to medium-low and cook, uncovered, until the noodles are tender, about 10 minutes. Taste and adjust the seasoning.

TO MAKE AHEAD: Let cool, cover, and refrigerate for up to 3 days, or freeze before adding the noodles in an airtight container for up to 2 months.

TO REHEAT: If frozen, let thaw in the refrigerator before reheating. Bring to a simmer over low heat. Cook the noodles separately in boiling salted water until tender, about 10 minutes. Drain and add to the simmering soup.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 228
Calories from Fat: 25

More Recipes from the From Our House to Yours Cookbook:
*Simple Soups
Asian Chicken Noodle Soup
Beef And Barley Soup With Mushrooms
Chicken Soup For The Soul
Chicken Soup With Matzo Balls
Cream Of Leek And Potato Soup
Creamy Corn Soup
Curried Pumpkin Soup
Double Split Pea Soup
Minestrone Romano "A Crudo"
Old-Fashioned Vegetable-Rice Soup
Shiitake, Miso, And Barley Soup
Thai Chicken-Coconut Soup With Galanga
White Bean Soup With Winter Greens