Chicken Soup From Scratch | Recipe Cart

Name: Chicken Soup From Scratch | Recipe Cart
Total time: 2 min
Ingredients: 1 chicken, 3 to 3 1/2 pounds, with skin, cut up; 3 stalks celery, with leaves, cut into chunks; 2 large carrots, cut into chunks; 2 yellow onions, peeled and halved; 1 parsnip or parsley root (optional); About 1 dozen large sprigs parsley; About 1 dozen black peppercorns; 2 bay leaves; 2 teaspoons kosher salt, more to taste; 3 tablespoons reserved chicken fat, more if needed; 3 leeks, trimmed, halved lengthwise, rinsed and sliced crosswise into thin half-moons; 3 large carrots, peeled and cut into small dice; Kosher salt and ground black or white pepper; Egg noodles (fresh or dried), such as packaged wide noodles, spaetzle, fettuccine or pappardelle cut into short lengths (see note); Finely chopped herbs, such as parsley, scallions, dill or a combination

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Indulge in homemade Chicken Soup from Scratch with flavorful vegetables and herbs. Perfect for warming up on chilly days. Total prep: 2 hours, serves 7. Recipe by Julia Moskin.

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Ingredients

1 chicken, 3 to 3 1/2 pounds, with skin, cut up
3 stalks celery, with leaves, cut into chunks
2 large carrots, cut into chunks
2 yellow onions, peeled and halved
1 parsnip or parsley root (optional)
About 1 dozen large sprigs parsley
About 1 dozen black peppercorns
2 bay leaves
2 teaspoons kosher salt, more to taste
3 tablespoons reserved chicken fat, more if needed
3 leeks, trimmed, halved lengthwise, rinsed and sliced crosswise into thin half-moons
3 large carrots, peeled and cut into small dice
Kosher salt and ground black or white pepper
Egg noodles (fresh or dried), such as packaged wide noodles, spaetzle, fettuccine or pappardelle cut into short lengths (see note)
Finely chopped herbs, such as parsley, scallions, dill or a combination