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1
Put chicken pieces in a large stew pan or soup pot.
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2
Leave the onion whole for easy removal or cut it in large dice if you want to eat it in the soup.
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3
If you like, tie the thyme sprigs, parsley stems and bay leaves together with kitchen twine or wrap them in cheesecloth for easy removal.
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4
Peel potatoes and add to pan.
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5
Add onion, carrots, celery, thyme, parsley stems and bay leaves.
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6
Pour in enough water to cover the ingredients by a couple of centimeters and add salt.
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7
Bring to a boil.
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8
With a large spoon, remove the foam that collects on top.
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9
Cover and cook over low heat for 45 mins.
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10
,occasionally skimming off the foam and fat that collects.
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11
Add squash, mushrooms, garlic, cumin and pepper and bring to a simmer.
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12
Cover and cook over low heat for 15 minsutes or until chicken and vegetables are tender and soup is well flavored.
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13
Remove herb bundle or loose herbs.
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14
Cook noodles in a large pan of boiling salted water about 7 minutes or until just tender.
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15
Drain well.
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16
Keep the noodles in a separate container if you plan to reheat the soup; otherwise they soften too much as they sit in the soup.
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17
Before serving the soup, thoroughly skim the fat from the broth.
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18
The cooler the broth is, the easier this will be.
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19
The simplest way is to refrigerate the soup so the fat solidifies on top and can be easily removed.
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20
Otherwise, skim the fat from the soup's surface several times with a large spoon.
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21
Remove chicken pieces and discard their skin.
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22
Leave pieces whole or pull or cut meat from bones; return chicken to soup.
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23
For a lighter dish, you can reserve part of the meat for other uses.
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24
Reheat soup if necessary.
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25
If noodles are cold, bring them to room temperature or reheat them in a covered dish in the microwave.
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26
Add dill and chopped parsley to soup.
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27
Taste and adjust seasoning.
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28
Serve the soup in fairly shallow bowls.
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29
Add noodles to each bowl when serving.
