Chicken Noodle Soup

Ingredients

2 pounds large carrots, trimmed, peeled, and cut into large chunks

6 large celery stalks, trimmed and cut into chunks

1 large onion, peeled and quartered

4 parsnips, trimmed, peeled, and cut into large chunks

4 fresh flat-leaf parsley sprigs

4 fresh dill sprigs

1 tablespoon coarse sea salt

20 black peppercorns

One 4- or 5-pound chicken, quartered

One 12-ounce bag of egg noodles

Extra virgin olive oil for drizzling

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Directions

Place the vegetables and herbs in a large stockpot and add water to cover them by about 4 inches.
Add the salt and peppercorns and bring to a boil.
Lower the heat, cover the pot with a lid, and cook at a low boil for 2 hours.
Add the chicken and cook for another 2 hours with the lid slightly ajar.
The chicken should readily fall off the bones when done.
Use tongs to transfer the carrots, parsnips, celery, and chicken to a large bowl; let cool slightly.
Remove and discard the chicken skin and bones.
Set the meat and vegetables aside.
Strain the broth to remove the herbs, any bits of onion, and peppercorns.
Return 8 cups to the stockpot and keep warm.
Let the rest cool to room temperature.
Cook the egg noodles according to package directions.
When ready, strain and divide among 6 soup bowls.
Add some chicken and vegetables and ladle in broth.
Drizzle with olive oil and serve.