About12 Fresh Parsley SprigsSeparated into stems and leaves, stems dived, leaves roughly chopped
4OzWide Egg Noodles, Broken Fettucine, or Vermicelli
Remove chicken giblets. In large pot, cover chicken with water and 3/4 tsp salt. Bring to just below a boil. Skim off scum that rises to top. Reduce heat to medium and simmer, uncovered, skimming occasionally, for 25 minutes, or until meat thermometer inserted in chicken thigh reads 165 F.
Remove chicken to large bowl and, when cool enough to handle, separate into large pieces by hand. Discard skin on breasts and thighs. Remove meat from breasts and thighs and refrigerate until needed. Return bones and wings to pot. Add onion peels, celery trimmings, and carrot peels, along with bay leaves. Simmer, partially covered, for 1 1/2 hours.
Through sieve lined with cheesecloth in large bowl, strain broth to remove impurities. Remove remaining meat from chicken carcass and add to reserved breast and thigh meat. Wipe out pot and return to stove.
Into pot, add 1 Tbsp fat skimmed from strained broth, or measure 1 Tbsp extra-virgin olive oil. Heat over medium heat. Add diced onion, celery, carrots, garlic, and remaining
1/4 tsp salt. Cook for 10 minutes. Add strained broth, black pepper, thyme, and parsley stems and simmer for 15 minutes, or until vegetables are tender.
. Shred chicken and add back to soup. Add noodles and simmer for 5 minutes, until al dente. Taste and adjust with salt and pepper. Garnish with chopped parsley leaves.
Per serving: 182 calories; 18 g protein; 7 g total fat (2 g sat. fat); 12 g total carbohydrates (2 g sugars, 1 g fiber); 303 mg sodium