Time: 1 hour 45 minutes
Complexity: easily
Servings: 8

The broth for this wonderful soup is made from chicken thighs. It's quicker and easier than boiling a whole chicken, and the flavor is no less amazing, as the dark meat adds richness. You'll also need double the carrots, celery, and onions. First, simmer them whole along with the chicken, infusing all their flavor into the broth. After straining the broth, chop the fresh vegetables and use them in the soup itself. Add the separately cooked egg noodles and shredded chicken. Here you have chicken noodle soup at its finest!

Ingredients:

• 110 g wide egg noodles (about 4 cups)
• 1.3 kg chicken legs (about 4 pcs.)
• 5 medium carrots, peeled
• 5 large stalks celery, trimmed
• 1 large onion, peeled and halved
• 10 black peppercorns
• 2 sprigs of rosemary
• 2 sprigs of thyme
• 1 bay leaf
• 4 sprigs of parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

egg noodles, chicken legs, carrot, celery, black peppercorns, bay leaf, rosemary, thyme

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Preparation:

Step 1
• Place 3 carrots, 3 celery stalks, half an onion, chicken, peppercorns, rosemary, thyme, and bay leaf in a large pot with the broth. Separate the parsley leaves from the stems and set the leaves aside. Add the stems to the pot. Add 3 quarts of water. Bring to a boil, then reduce the heat. Simmer until the broth is golden and the chicken is cooked through, 40-50 minutes.
Step 2
• Remove the chicken from the pot with tongs and place it in a large bowl to cool. Strain the broth through a fine-mesh sieve into a large bowl or other container. Discard any solids from the sieve. Wipe the pot clean and pour the strained broth back into the pot.
Step 3
• Cut the remaining two carrots diagonally into quarters. Cut the remaining two celery stalks into 1-cm-thick pieces. Dice the remaining onion half. Add the chopped vegetables to the broth and simmer until tender, 15-20 minutes.
Step 4
• While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and set aside.
Step 5
• When the chicken is cool enough to handle, remove the skin and shred the meat into bite-sized pieces. Discard the bones and skin. Place the chicken in the pot along with the cooked noodles. Chop the reserved parsley leaves and add them to the pot. Add 1 tablespoon and 2 teaspoons of salt, season with pepper, and bring to a boil.

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