Chicken Noodle Soup

Recipe: Place thawed back in a large pot & fill with cold water until chicken is covered & bring to simmer.

Add 1 large Carrot (chopped), 1 large Onion (chopped), 2 Celery stalks (chopped), 1 bunch of Parsley (chopped), 2 tbs of salt, 6 whole Peppercorns, 2 Bay leaves.

Simmer until volume is reduced by 1/3 (a few hours), skimming the top a few times. Once 2/3 of the original volume, remove from the stove & strain into a bowl;

Start a separate pot of water on high heat, add salt & olive oil, then when boiling, add noodles (we like Spiral shaped). Cook until al dente (cooked, but still slightly firm). If noodles finish first, strain & set aside, tossed in a bit of Olive oil to keep from sticking.

Place chicken stock into first pot (wiped of the film) & return to stove top on medium heat. Add 1 large Carrot (chopped), 1 large Onion (chopped), 1 Celery stalk (chopped), 4 Garlic cloves (quartered), 1/2 bunch of Parsley (chopped). Salt & Pepper to taste, and simmer until veggies are al dente (cooked but firm).

While both pots are cooking, pull meat pieces from Chicken back & add to simmering veggies. Add noodles (cooked separately) & serve. This soup goes well with a bottle of aromatic white wine, like Rocklands' newly released 2020 Field Work!