Chicken and Homemade Noodle Soup

Ingredients:

Soup

• 2 teaspoons olive oil
• 1 sweet onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, chopped
• 1 clove garlic, very finely chopped
• 12 cups homemade chicken broth (see recipe below), or store-bought
• Bouquet garni (10 black peppercorns, 3 sprigs of parsley, 3 sprigs of thyme and 1 bay leaf, preferably fresh, wrapped in cheesecloth)
• 170 g green beans, cut into 2.5 cm pieces, ends trimmed (about 1 1/3 cups)
• 60 g (1 cup) uncooked egg noodles
• 3 cups shredded boneless, skinless grilled chicken (about 12 oz.)

Chicken broth

• 900 g of chicken wings, bones, or well-washed chicken legs
• 16 cups of water
• 3 stalks celery, coarsely chopped
• 3 onions, coarsely chopped
• 3 carrots, peeled and coarsely chopped
• 2 bay leaves, preferably fresh
• 2 sprigs of parsley
• 2 sprigs of fresh thyme
• 4–6 black peppercorns

Preparation:

1. Heat oil in a large saucepan over medium heat. Add the onion, carrot, and celery and cook until the onion is soft and translucent, 3–5 minutes. Add the garlic and cook until fragrant, 45–60 seconds. Add the chicken broth and stir. Add the bouquet garni. Bring to a boil over high heat. Reduce heat and simmer for about 15 minutes.
2. Add green beans, egg noodles, and chicken. Stir and simmer until noodles and beans are tender, 8–10 minutes. Taste. Season with salt and pepper. Ladle the soup into warmed bowls and serve immediately.

3. Chicken broth

   
   Yield: about 12 cups
   
   Place the chicken, celery, onion, carrot, bay leaf, parsley, thyme, and peppercorns in a large saucepan. Cover with water and bring to a boil over high heat.
   
   Reduce heat to low and simmer for 1.5 hours, skimming off any foam as needed. Strain the broth through a colander.
   
   Let the broth cool and store in a tightly sealed container in the refrigerator for up to 1 week or freeze for up to 3 months. Skim off any fat from the surface of the broth before using.