The stock recipe makes more than the soup recipe calls for. Store the remaining stock in small airtight, freezer-safe containers, up to 3 months.
Servings: Serves 6 to 8
Ingredients
Stock:
  • 1 whole chicken , halved and cleaned and 6 chicken wings
  • 3 carrots , trimmed
  • 1 onion , peeled
  • 2 leeks , thoroughly rinsed
  • 4 stalks celery
  • 3 parsnips , trimmed
  • 1 bay leaf
  • 1/2 bunch parsley
  • 1 whole lemon
Soup:
  • 2 tablespoons olive oil
  • 1 large onion , chopped (about 2 cups)
  • 3 carrots , peeled and cut crosswise into 1/4-inch coins
  • 2 stalks celery , cut into 1/4-inch slices
  • 2 tablespoons chopped dill
  • 1 pound egg noodles
  • Kosher salt and freshly ground pepper , to taste
Directions
For the stock: In a large pot, combine all ingredients and add just enough water to cover. Bring to a boil; reduce heat to the barest simmer and cook 4 hours, occasionally skimming the scum off the surface. Strain stock into a large bowl and discard solids except for chicken halves; set those aside.

To make soup: In a large pot, heat olive oil over medium heat. Add onions, carrots and celery. Cook about 10 minutes. Add 6 cups stock. Cook 25 minutes, or until vegetables are very tender.

Meanwhile, pull chicken into shreds from reserved chicken halves; discard skin and bones. Add chicken to stock, along with dill and noodles and cook until noodles are al dente, 8 to 10 more minutes. Season to taste with salt and pepper (the stock is unsalted; it may need more than you think). Serve hot.
From the October 2007 issue of O, The Oprah Magazine

NEXT STORY

Next Story