This is Jill’s contribution to tonight’s Soup Swap.   It’s from the Winter 2008 Cook’s Illustrated Soups & Stews.   There’s really nothing quick about it, but it has incredible flavor.

Chicken Noodle Soup

The shredded chicken and stock can be prepared ahead of time and refrigerated separately in air-tight containers for up to 2 days.  The noodles do not hold very well; this soup is best served as soon as the noodles are tender.  if you plan on having leftovers, prepare the recipe throguh step 5, reserve the portion you want to save for another day, then cook a portion of the noodles in the remaining soup.

Ingredients:

Stock

• 1 tablespoon vegetable oil
• 1 whole chicken (about 4 lbs), breast meat removed on bone, split, and reserved; remaining chicken hacked into 2-inch pieces
• 1 medium onion, chopped medium
• 2 quarts boiling water
• 2 teaspoons salt
• 2 bay leaves

Soup

• 2 tablespoons chicken fat (reserved from making stock)
• 1 medium onion, chopped medium
• 1 large carrot, peeled and sliced 1/4 inch thick
• 1 celery rib, sliced 1/4 inch thick
• 1/2 teaspoon dried thyme
• 2 cups (3 oz.) egg noodles (fine, extra-broad, or home-style)
• 1/4 cup minced fresh parsley leavaes
• salt
• pepper

Process:

1. For the stock: Heat oil in large Dutch oven over medium-high heat until just beginning to smoke; add chicken breast halves and cook both sides until lightly browned, about 5 minutes.  Remove chicken breast halves and set aside.  Add onion to pot and cook until brown on edges and slightly softened, about 3 minutes; transfer to large bowl.
2. Add half of chicken pieces to pot and cook both sides until lightly browned, and 5 minutes transfer pieces to bowl with onion. Repeat with remaining chicken pieces.  Return onion and chicken pieces (excluding breasts) to pot.  Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
3. Increase heat to high; add boiling water, chicken breasts, salt, and bay leaves.  Return to simmer, then cover and barely simmer until chicken breasts are cooked through and stock is rich and flavorful, about 20 minutes.
4. Remove chicken breasts from pot.  When cool enough to handle, remove skin from breasts, then remove meat from bones and use fingers to shred into bite-sized pieces; discard skin and bones.  Strain stock; discard solids.  Before using, defat stock.
5. For the soup: Heat chicken fat in large stockpot or Dutch oven over medium-high heat.  Add onion, carrot, and celery and cook until softened, about 5 minutes.  Add thyme, stock, and shredded chicken meat.  Bring soup to boil, reduce heat, and simmer until vegetables are tender and flavors meld, 10 to 15 minutes.
6. Stir in noodles and cook until just tender, about 8 minutes.  Stir in parsley and salt and pepper to taste. Serve immediately.