My Ultimate Chicken Noodle Soup

• 2 medium-large yellow onions, unpeeled, halved or 1 large onion plus 1 large leek, cleaned and cut lengthwise ↔ Replace
• 2 garlic cloves, peeled and smashed a little ↔ Replace
• 1 large carrot ↔ Replace
• 1 large parsnip (optional) ↔ Replace
• 1 celery rib ↔ Replace
• 4 quarts water ↔ Replace
• 4 pounds chicken bones (from about two carcasses leftover from a roast or rotisserie) or a combination of fresh chicken wings (my first choice), backs, necks or feet ↔ Replace
• 1 tablespoon kosher salt ↔ Replace
• 1/2 teaspoon dried thyme or 2 teaspoons chopped fresh ↔ Replace
• 1/8 teaspoon red pepper flakes ↔ Replace
• 1 tablespoon tomato paste ↔ Replace
• 1 bay leaf ↔ Replace
• 3 bone-in chicken breast halves, either bone-in skin-on (for deepest flavor) or boneless skinless ↔ Replace
• 2 large carrots, peeled and diced or 1 large carrot and 1 large parsnip, diced ↔ Replace
• 1 large leek, trimmed and sliced into 1/2-inch segments ↔ Replace
• 1 to 2 celery ribs, chopped or diced ↔ Replace
• 9 ounces thin egg noodles or soup noodles of your choice ↔ Replace
• 2 tablespoons finely-chopped flat-leaf parsley ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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