Chicken and Noodle Soup with Vegetables

1. 1

   Place the whole chicken or the backs and gizzards in a heavy 6-quart kettle with the water, onion stuck with cloves, leek, carrot, 1 tablespoon salt, and peppercorns.

2. 2

   Bring to a boil and skim off any scum that forms on top.

3. 3

   Reduce the heat and simmer for 2 hours.

4. 4

   Correct the seasoning.

5. 5

   If you are using chicken parts, add the legs and thighs, and cook until they are tender-45 minutes to an hour.

6. 6

   Remove the chicken, skim excess fat from the broth, and then remove the vegetables.

7. 7

   (If you are not serving the soup till the next day, it will be easier to remove the fat if the broth is cooled and then chilled.)

8. 8

   Pour the broth into a container, wash out the kettle, and then return the broth to it.

9. 9

   Add the cut vegetables, the meat from the legs and thighs cut into small dice, and the gizzards thinly sliced.

10. 10

    Bring to a boil again and cook just until the vegetables begin to tenderize and are pleasantly firm.

11. 11

    Add the noodles (increase the amount if you like a very thick soup) and peas, and boil for 5 to 9 minutes or until they are cooked.

12. 12

    Serve in heated soup plates or bowls and sprinkle with some chopped parsley.

13. 13

    .

* Per serving · 4 servings · Values may vary.

No additional tips available.