Ingredients

• Ingredients
  1. One 3-pound chicken, neck reserved
  2. 3 1/2 quarts water
  3. 4 carrots—2 coarsely chopped, 2 sliced 1/4 inch thick
  4. 4 celery ribs—2 coarsely chopped, 2 sliced 1/4 inch thick
  5. 1 unpeeled onion, quartered
  6. 1 large unpeeled garlic clove, smashed
  7. 1 teaspoon whole black peppercorns
  8. 1 large fresh bay leaf
  9. 6 parsley sprigs
  10. 2 thyme sprigs
  11. Kosher salt
  12. 1/2 pound thin egg noodles
  13. 1/4 cup finely chopped flat-leaf parsley

Directions

1. In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns and herbs; bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate.
2. Return the bones to the pot. Simmer for about 1 hour. Strain the broth into a bowl and rinse out the pot. Return the broth to the pot and boil until reduced to 8 cups, 30 minutes. Season with salt.
3. Add the sliced carrots and celery to the broth, cover and simmer until just tender, 12 minutes. In a saucepan of boiling salted water, cook the noodles; drain and cool under running water. Add the noodles, chicken and parsley to the pot and bring to a simmer. Ladle the soup into bowls and serve hot.