Dad’s Chicken Noodle Soup- Double Batch

Ingredients

◦4lb legs & thighs or just thighs

◦4 parsnip

◦4 turnip

◦3 onions

◦2 heads of garlic

◦2 scallions(optional)

◦2 poultry herb packs (fresh rosemary, sage, thyme, ~2oz)

◦3 bags baby carrots

◦3 bags celery

◦2 bags of pappardelle or wide egg noodles

◦Black peppercorns

◦Parsley

◦Kosher salt

Directions

STOCK RECIPE

Wash all veggies & pat dry.

Skin & debone chicken. Cover and refrigerate meat.

Rough cube onion, parsnip, & turnip.

Chop leaves and stem from celery, cut stalks into 3 pieces. Save the hearts for the soup.

Separate the white of the scallion from the green. Rough chop the white, set green aside.

Cut garlic heads (widthwise) and baby carrots in half.

Cover cookie sheet with foil, coat with oil. Places bones, garlic, and mirepoix on cookie sheet, drizzle with oil. Place in 350 degree oven until thoroughly roasted, not burnt, tossing occasionally.

Throw roasted stuff, the herb packs, and a small handful of peppercorns into your biggest stock pot, fill with 16-18 quarts of water. Bring to full boil, then scant simmer for 4-12 hours, stirring occasionally. Gently skim scum as it appears & discard. DO NOT ADD ANY SALT. Final product should yield approximately 12 quarts of stock.

When stock is done, place 2-4 layers of cheesecloth over colander and drain stock into another large stockpot. Let colander drip for 5-10 minutes. Remove & discard all bones. Wring every drop of liquid you can out of the solids, then discard them. At this point the stock can be cooled, jarred, and frozen. Or you can go on to making the soup right away!

SOUP RECIPE

While your stock is simmering, finely chop 2nd onion, parsnip, and turnip.

Chop carrots into 4-5 pieces each.

Chop celery and retained celery hearts into .25-.5” wide pieces.

Chop the scallion green into .125-.25” pieces.

Cover and set aside.

In a large Dutch oven, heat 1-2 tablespoons of olive/canola/light oil until shimmering. Add your finely chopped onion. Sauté until translucent (BUT NOT BROWNED!)

Add the rest of the veg, stirring frequently until slightly softened.

Add stock and parsley. Bring to a rolling boil.

Add the chicken meat and bring to a full boil.

When chicken is cooked (15-20 minutes), remove chicken and lower heat to simmer.

Shred chicken using to forks. Return shredded chicken to the pot and return heat to boil.

Add fresh ground pepper to taste.

Add kosher salt to taste.

Once perfectly seasoned, add your noodles. Boil 12-15 minutes. Remove from heat.

Ladle into bowls, garnish with scallions