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CHICKEN STOCK Remove giblets and rinse chicken in cold water. Quarter the carrots, celery and onions. Half the parsnip garlic.
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Place chicken and vegetables in large stockpot over medium heat. Cover with 3 quarts of water. Add the bay leaves, thyme and peppercorns. Simmer partially covered for 1 to 1.5 hours.
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Place chicken aside and strain liquid from vegetables in a fine sieve or colander. Set stock aside and discard the cooked vegetables.
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When chicken is cool enough to handle, discard the bones, skin and shred the chicken to your liking.
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If you need more energy, grab a cold one.
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CHICKEN SOUP Slice, chop and mince your carrots, celery, onions and garlic.
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In a fresh soup pot, heat olive oil over medium heat. Add vegetables, thyme and bay leaf. Cook until soft, but not browned, about 6 minutes.
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Add the chicken stock, bring to a boil.
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Add the noodles, simmer uncovered for 5 minutes and them fold in the chicken and simmer another few minutes. Season with salt and pepper to taste. This step is crucial, btw.
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Taste again to check seasoning. Sprinkle with parsley just before serving.
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Picking up your bowl to finish is only rude if you don't slurp! Enjoy.
