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.
Discard the chicken skin and
bones and cut or shred the meat into bite-size pieces. Add the noodles
and cook until done, about 20 minutes. Stir the meat back into the soup
and season to taste with salt and pepper. Serve
hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and
refrigerated, or frozen for up to 3 months.)