Hearty Chicken Noodle Comfort

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For the soup

• One
  (3-pound)
  chicken
• 1 1/2
  teaspoons
  table salt,
  plus more if needed
• Water
• 2
  garlic cloves,
  1 whole and 1 crushed
• 1
  large
  handful fresh parsley,
  stems removed and reserved, leaves coarsely chopped
• 3
  medium stalks (6 oz)
  celery,
  thinly sliced
• 3
  medium (8 oz)
  carrots,
  diced
• 2
  medium (12 oz)
  yellow onions,
  diced
• 1
  tablespoon
  olive oil
• 2
  medium (8 oz)
  leeks,
  white parts only, thinly sliced
• 2 1/4
  ounces
  risoni or other small soup pasta,
  such as orzo, pastina, or ditalini
• 1 3/4
  ounces
  fresh baby spinach,
  (optional, but nutritious)

To serve

• Freshly ground black pepper
• 
  Crusty bread
  

Make the soup

• To a large, heavy-bottomed saucepan or Dutch oven, add the whole chicken, 1 teaspoon of table salt, and enough cold water to completely cover the chicken.
• Next, add the whole garlic clove, the reserved parsley stems (these add depth without bitterness), half of the sliced celery, half of the diced carrots, and half of the diced onions to the pot. Bring the mixture to a full boil over high heat, carefully skimming off any foam or impurities that rise to the surface. Once skimmed, reduce the heat to low, cover the pot, and let it gently simmer. Continue simmering until the chicken is exceptionally tender and can be easily pulled from the bone, which usually takes about 1 hour. This slow simmer is key to a rich, flavorful broth.
• Carefully transfer the cooked chicken to a large bowl and allow it to cool enough to handle. Using a fine-mesh sieve, strain the broth into a separate clean pot, discarding the cooked vegetables, garlic clove, and parsley stems. If desired, skim any excess fat from the surface of the broth for a clearer soup.
• Once the chicken is cool enough to handle comfortably, use two forks or your hands to shred the meat off the bones into bite-sized pieces. Discard all bones and any skin, as their flavor has now been fully imparted to the broth. Cover the shredded chicken and set aside until you’re ready to add it to the soup. Note that this process often yields more chicken than required for this specific recipe. You can either be generous with your soup, making it wonderfully chock-full of chicken, or save the extra shredded meat for other delicious uses like sandwiches, salads, or tacos.
• In a separate large saucepan, warm the olive oil over medium-low heat. Add the remaining sliced celery, diced carrot, diced onion, the crushed garlic clove, and the thinly sliced leeks. Stir in the remaining 1/2 teaspoon of salt. Sauté these vegetables gently, stirring occasionally, until they are soft and translucent but not browned, which should take approximately 10 to 15 minutes. This slow sauté brings out their natural sweetness and deepens the overall flavor of the soup.
• Pour in the reserved, strained chicken broth. Increase the heat to medium and bring the soup mixture to a gentle simmer. Add the risoni or your chosen small soup pasta and cook according to the package directions until the pasta is al dente. Remember to cook the pasta directly in the soup only if you plan to eat all the soup immediately, otherwise cook it separately to prevent it from absorbing too much liquid and becoming mushy.
• Finally, stir in the shredded chicken, the fresh baby spinach, and the coarsely chopped parsley leaves. The residual heat of the soup will perfectly wilt the spinach. Taste the soup and adjust the seasoning with more salt or freshly ground black pepper if necessary to achieve your preferred flavor balance.
• Serve the classic chicken noodle soup piping hot, garnished with an extra grind of fresh black pepper. It pairs beautifully with a thick slice of warm, crusty bread, perfect for soaking up every last drop of the delicious broth.

Adapted From

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Nutrition Facts