Chicken Noodle Soup | Rouxbe Online Culinary School

Ingredients

• 5 chicken legs
• 2 medium onions
• 2 stalks celery
• 1 large carrot
• 2 cloves garlic
• 1 small bunch parsley
• 10 sprigs fresh thyme
• 2 bay leaves
• 1 tsp black peppercorns
• salt (1/2 tsp per L/qt of water)
• 12 cups chicken broth
• 2 carrots
• 1 cup dried egg noodles
• 1 tsp salt per L/qt of water
• reserved chicken meat (as much as desired)
• kosher salt (to taste)
• freshly ground black pepper (to taste)