Classic chicken noodle soup is a comfort foodsuitable for any time of the year, but especially during cold winter months and when you are ill. There is a reason why it is called Jewish penicillin! This version is made from scratch, so allow time to cook the chicken. Feel free to use this recipe as a guideline, using canned broth and pre-cooked chicken to save time. The soup may be made ahead and refrigerated or frozen.
Prep Time: 15 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 30 minutes
Ingredients:
* 2 Tablespoons vegetable oil * 2 medium onions, chopped * 3 medium carrots, cut into 1/4-inch rounds * 3 celery ribs, cut into 1/4-inch thick slices * 1 (6- to 7-pound) chicken * 2 quarts chicken broth or canned low-sodium broth * 1 quart cold water, or as needed * 4 sprigs of fresh parsley * 3 sprigs of fresh thyme or 1/2 teaspoon dried thyme * 1 bay leaf * Salt and freshly ground black pepper * 2 cups egg noodles * Chopped fresh parsley, for garnish
Preparation:
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Heat the oil in a brothpot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.

Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the 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, thyme, and bay leaf.

Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.

Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease thesoup, reserving the fat if you are making matzo balls.

Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodlesand cook until done, about 10 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.)

Yield: 12 to 14 servings
Chicken Stock with Roasted Vegetables Recipe
Chicken breasts and backs are roasted with onions,garlic, carrots, green peppers, celery, and herbs, then boiled into stock. Refrigerate overnight to skim off the fat, if need be. The broth may be refrigerated for several days or frozen for several weeks.
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes
Ingredients:
* 4 chicken back pieces * 4 chicken breast halves with ribs * 3 whole onions, quartered * 6 cloves garlic * 3 large carrots, cut into thirds * 1 large green bell pepper, quartered * 3 celery stalks, cut into thirds * . * 2 Tablespoons fresh thyme * 2 Tablespoons fresh rosemary * 1 bunch parsley, washed and patted dry
Preparation:
Preheat oven to 350 degrees F.

Place the chicken backs, chicken breasts, onions, garlic, carrots, green pepper, and celery into a large roasting pan. Bake uncovered for 1 hour.

Remove the pan from the oven. Remove the skin and cut the breast meat from the bone and set it aside. (Refrigerate for other use.)

Place all of the vegetables and chicken bones into an 8-quart stockpot. Cover with water. Add the thyme, rosemary, and parsley to the pot. Cover the pot with a lid. Simmer for at least 2 hours over very low heat.

Strain the stock by pouring the contents of the pot through a colander. You may season the stock with salt and pepper at this point or wait until you use it in a soup or sauce.

The stock may be kept in an airtight container in the refrigerator for several days or frozen for several weeks.

Yield: about 3 quarts