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Real Homemade Chicken Noodle Soup

1 whole chicken (3 to 3 1/2 pounds)
6 carrots, diced
1 onion, diced
2 stalks celery, strings removed and diced
4 bay leaves
4 stems parsley, leaves removed and reserved
5 cloves garlic, peeled
4 cups chicken stock
1/4 pound dry egg noodles
Kosher salt and freshly ground pepper

In a large pot, combine the chicken, carrots, onion, celery, bay leaves, parsley stems and garlic. Add the chicken stock and enough water to cover, and bring to a simmer. Cook slowly at a low simmer until the chicken is falling off the bone, about 1 1/2 hours. Skim the fat off the top as it renders. Remove the chicken and let cool.

Strain the stock and set aside the herbs and vegetables. Return the stock to medium-high heat and reduce by one-third, approximately 30 minutes. Continue to skim fat off as necessary.

Remove the meat from the chicken bones and add to the reduced stock. Remove the bay leaves and parsley stems from the vegetables and discard. Return the vegetables to the stock.

Bring a pot of salted water to a boil. Cook the noodles. Drain and add to the soup.

To serve, coarsely chop the parsley leaves. Season the soup with salt and pepper to taste. Serve immediately in bowls; garnish with the parsley. Serves 4 to 6.

Wine suggestions: Wente and Jones recommend a simple wine with this soup. They suggest a Pinot Blanc or a dry Chenin Blanc.

"Sharing the Vineyard Table"

Thursday, October 12, 2000

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