-1 whole free range Chicken (about 3 1/2 pounds) rinsed, giblets discarded.
-2 Carrots, cut in large chunks
-3 Celery stalks, cut in large chunks
-2 large Onions, quartered
-1 head of Garlic, halved
-1 Turnip, halved
-1/4 bunch of fresh Thyme
-2 Bay leaves
-1 Teaspoon whole Black Peppercorns
-2 Tablespoons EVOO
-1 medium Onion
-3 Garlic Cloves
-2 medium Carrots (cut diagonally into 1/2 inch thick slices)
-2 Celery ribs, halved lengthwise, and cut into 1/2 inch thick slices
-4 fresh Thyme leaves
-1 Bay leaf
-2 quarts Chicken Stock (recipe above)
-8 ounces dried wide Egg Noodles
-1 1/2 cups shredded cooked Chicken
-Kosher salt and fresh Ground Pepper
- 1 Handful fresh leaf Parsley, finely chopped.
Phewww (wiping forehead, that was a lot)
Okay, so lets get started.
Add in your Thyme.
Carefully remove the Chicken to a cutting board. It will fall apart as your lift it, so be gentle. When it is cool enough to handle, discard the skin and bones. Hand shred the meat into a storage container.
Side Note: The recipe says to use the stock right away. If you don't use it right then, it says to put the pot in a sink full of ice water, and stir to cool it down. Cover and refrigerate it. It can be in the fridge for a week, or freeze.
Fold in the Chicken, and continue to simmer for another couple of minutes to heat through; season with Salt and Pepper.Sprinkle with Chopped Parsley before serving.
Recipe courtesy of Tyler Florence