Old-Fashioned Chicken Noodle Soup

Soups & Stews, <21g carb, <151 cal,

Per Serving Old-Fashioned Chicken Noodle Soup
Makes: 14
Serving Size: 1 cup
Calories	150
Fat	4	g
Saturated Fat	1.1	g
Trans Fat	0	g
Carbohydrate	15	g
Fiber	1	g
Sugars	2	g
Cholesterol	45	mg
Sodium	55 mg (without added salt)
Protein	13	g
Exchanges: Starch 1, Lean meat 1, Fat 0.5

Ingredients

Stock
1	whole	rinsed chicken (4 lbs.), skinned (except for the wings) and cut into parts
2	large	unpeeled onions, quartered
4	med.	unpeeled carrots, cut into chunks
4	large	celery stalks, coarsely chopped
6	sprigs	fresh parsley
6		black peppercorns
3		bay leaves
		salt to taste
Soup
2	tsp.	olive oil
1	large	onion (10 oz.), chopped
2	large	carrots, peeled and sliced diagonally into 1/2-inch pieces
1	large	celery stalk, sliced diagonally into 1/2-inch pieces
8	oz.	wide egg noodles or linguine (whole wheat if desired)

		kosher salt and freshly ground black pepper to taste
2	Tbsp.	minced fresh parsley
2	tsp.	minced fresh thyme

To prepare the stock, place the chicken parts in a heavy stockpot. Add the onions, carrots, and celery. Add in 3 quarts of water, and bring to a boil. Skim the surface to remove any gray residue.
Add the parsley, peppercorns, bay leaves, and salt. Partially cover the pan, and simmer on low heat for 1 hour, 20 minutes. Remove the chicken parts, and set aside to cool.
Line a large colander with cheesecloth, and strain the broth, pressing on the solids to extract all the juices. Discard the vegetables, and reserve the stock, about 10 cups. Add the stock to a large container, and refrigerate for several hours. When it has cooled, spoon off and discard any solidified fat. The stock should be clear.
To prepare the soup, remove and discard all the bones from the chicken parts. Cut about 1 lb. of the chicken meat into small pieces for the soup. Save any remaining chicken for another use. Wrap the leftover chicken in an airtight container, and keep in the refrigerator for up to 2 to 3 days.
In a large saucepan, heat the olive oil. Add the onion, and sauté for 5 minutes. Add the carrots and celery, and sauté for 5 minutes. Add in the reserved stock, and bring to a boil. Add the egg noodles or linguine, reduce the heat to medium, and simmer for 6 to 7 minutes. Stir in the cooked chicken. Season the soup lightly with salt and black pepper. Sprinkle in fresh minced parsley and thyme.