Traditional Chicken Noodle Soup with Homemade Noodles
1 medium onions, chopped
3 medium carrots, cut into 1/4-inch rounds
3 celery ribs, cut into 1/4-inch thick slices
½ chicken in pieces
2 quarts chicken broth
1 quart cold water, or as needed
1 teaspoon dried parsley
1/2 teaspoon dried tarragon
¼ teaspoon sweet Hungarian paprika
1 bay leaf
Salt and black pepper
1 cup egg noodles or so (see below for a recipe)
Add the chicken to a large 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, tarragon, and bay leaf.
Reduce the heat to low. Simmer, uncovered, for one hour and then add the chopped vegetables. Simmer for about one additional hour until the chicken is very tender.
Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the bay leaf. Let stand 5 minutes and degrease the soup.