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