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1
Pull off as much of the yellow fat as possible from the chicken.
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2
Place chicken halves in a five- to six-quart pot along with the gizzard, neck and heart.
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3
Reserve the liver for another purpose.
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4
Cover with cold water, bring to a boil and allow to boil for five minutes, skinning off all the foam and scum that accumulates on the surface.
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5
Lower heat to simmer and add the vegetables, herbs and garlic.
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6
Stir in salt to taste - you may need as much as one tablespoon.
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7
Simmer gently for 1 hour 15 minutes, until the chicken is done.
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8
At no time should the liquid boil, which would cause the finished soup to be cloudy.
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9
When the chicken is done, remove it from the pot and set it aside, covered, to keep warm.
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10
Strain the soup through a fine strainer or through a clean linen napkin set into a strainer.
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11
Rinse out the soup pot and return the soup to the pot.
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12
The soup should be clear, golden and with very little fat on the surface.
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13
Chilling it overnight will allow all the fat to be removed if you wish.
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14
Finally, dice the carrot, half of the onion without the peel and half of the celery.
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15
Discard the rest of the vegetables and herbs.
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16
Boil the noodles in a separate pot of water until tender, then set aside, covered, to keep warm.
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17
Remove the skin from the chicken and cut the chicken into serving pieces.
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18
To serve, reheat the soup to a simmer and return the chicken to the pot.
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19
Simmer for five minutes.
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20
Place a couple of pieces of chicken in each of four deep bowls along with some of the noodles and diced vegetables.
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21
Ladle hot soup over each serving.
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22
Sprinkle with minced parsley and serve.
