Overnight Chicken Soup

A deeply nourishing, slow-simmered classic that’s as comforting as it gets.

Ingredients

• 1 whole chicken

• 1 whole leek

• 1 whole parsnip

• 1 onion (leave skin on)

• ½ bunch celery, cut into 2-inch pieces

• 8 carrots, peeled and cut into 2-inch pieces

• 6 garlic cloves

• 1 bunch parsley

• 1 tablespoon peppercorns

• Salt

• 1 pack egg noodles (or small bow-tie pasta)

Instructions

1. Prep the Broth
   Wash your chicken inside and out with salt and cold water. Place it in a large pot.
   Rinse and trim the green end of the leek and add it to the pot whole.
   Peel and trim the parsnip, and add it whole as well.
   Cut the onion in half (leaving the skin on), and add it to the pot.
   Add celery, carrots, garlic, parsley, and peppercorns. Generously season with salt and cover with cold water.

2. Simmer Gently Overnight
   Bring the pot to a boil. As it starts to boil, skim off any foam that rises to the surface. Once boiling, reduce to the lowest simmer possible. Cover tightly and leave it to cook undisturbed for 10–14 hours. Do not stir.

3. Strain the Soup
   The next morning, prepare a plate and two bowls. Using a mesh skimming spoon, carefully separate the soup. Discard leek, parsnip, onion, garlic, parsley, and peppercorns into one bowl. In the second, reserve the carrots and celery.

4. Shred the Chicken
   Transfer the chicken to a plate. Once cool enough to handle, shred half of it and return it to the pot along with the reserved carrots and celery. Season the soup generously with salt and pepper to taste.

5. Prepare Noodles Separately
   Cook noodles in a separate pot according to package instructions. Serve the soup with noodles added directly into individual bowls.
   

   
   Note: Store noodles separately to avoid them becoming soggy in the broth.