Chicken Noodle Soup

Prep:15m
Cook:240m
Servings:12

Stock:
1 Whole chciken (cleaned and trimmed of excess fat)3-5 lbs
1 whole white onion
2 ribs of celery
2 carrots
salt and pepper
Soup:
2 whole star anise
2 bay leaves
1/2 stick whole cinnamon
1 whole clove
2 whole cloves of garlic smashed
9 peppercorns
1 pkg egg noodles ( fine or thin)
2 tsps. olive oil
1/4 cup fresh parsely or 2 tsps dried
1/2 cup diced onion
diced chicken meat from the chicken used to make stock

Place the whole chicken in a large pot and cover with water. Bring to a
boil - once boiling add a hand of kosher salt - if you add the salt before
the water boils your stock will be cloudy. Add your vegetables to the
stock they do not need to be peeled you will be removing them, simply chop
into large pieces. Cook for approximately 1-2 hrs or until the chicken
meat starts to fall off the bone. Remove the chicken from the stock and
set aside. Remove all the veggies that remain in the stock. Allow to cool,
once cool any fats will come to the top, remove the fats (sometimes the
best way of doing this is to set the stock pot in the fridge and allow the
fats to harden, its easier to remove). Remove all skin from the chicken
that has cooled and dice all of your available meat. In a large pot add
your olive oil and diced onions, saute till tender. Using cheese cloth
make a 6" x 6" square place your star anise, bay leaves, cinnamon, garlic,
clove and peppercorns in the cheese cloth and bring all four edges to the
center and tie with a piece of kitchen string, leave the string
approximately 6 inches long after you tie, this will be tied to the handle
of your pot for easy removal. Add your cooled chicken stock to the onions
that have been sauting. Cook this for approximately one hour over med low
heat with the lid on. Remove the garni when you are ready to serve the
soup (the cheese cloth bundle). In separate pot cook your noodles to el
dente, when done reserve 1 cup of your noodle water. Drain the noodles and
drizzle with 2 tsps of good olive oil. Check your soup for flavor, if you
have not reached your desired level of chicken flavor I add one or two
bouillon cubes. Add the chicken meat, and parsley and the cup of noodle
water. Just before serving add your noodles.

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