Preparation : Heat the oil in a brothpot over medium heat, add the onions,carrots, and celery and cook, stirring often, until softened, about 10 minutes. Cut the chicken into 8 pieces, do not remove any pads of yellow fat in the tail area. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme and bay leaf then reduce the heat to low. Simmer, uncovered, for 2 hours, until the chicken tender. Remove the chicken from the pot and set aside and let cool. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup. Discard the skin and bones and cut the meat into bite-size pieces. Add the noodles and cook, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot.
Tip : The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months. |
