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Chicken Noodle Soup

Tyler Florence
  • 140 minutes
  • Serves 4

INGREDIENTS

1 1/2 cups

Chicken, cooked

1

Chicken (about 3 1/2 pounds), whole free-range

3

Bay leaf

2

Carrots, medium

2

Carrots

2

Celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

3

Celery stalks

1 handful

Flat-leaf parsley, fresh

1

head Garlic

3

Garlic cloves

1

Onion, medium

4

Thyme, fresh sprigs

1/4

bunch Thyme, fresh

1

Turnip

2

White onions, large

2 qt

Chicken stock

8 oz

Wide egg noodles, dried

1

Kosher salt and freshly ground black pepper

1 tsp

Peppercorns, whole black

2 tbsp

Olive oil, extra-virgin