If possible, make the broth one day in advance so it can be refrigerated and you can then easily remove the layer of fat off the top before using in soup or other recipes.
- 1 chicken, about 3 1/2 pounds
- 2-4 beef marrow bones, about 1 1/2 pounds
- 3 carrots, peeled and cut into 3-inch pieces
- 3 ribs celery, trimmed and cut into 3-inch pieces
- 2 medium yellow onions, quartered, each quarter stuck with 1 whole clove
- 1 tsp whole black peppercorns
- 6 sprigs fresh flat-leaf parsley, including stems (1 cup, lightly packed)
- 5 quarts water
- Kosher or sea salt
- Fine egg noodles or broken capellini (angel hair pasta)
- Freshly grated Parmigiano-Reggiano for serving
- Put all of the ingredients except the salt in a large stockpot. Bring the broth to a boil over medium-high heat, skimming away any foam that forms on the surface with a skimmer. Reduce the heat to medium-low and simmer gently, uncovered, for 1 hour, while skimming the surface from time to time. Simmer for at least another 3 hours, or until the broth is reduced by almost half. Add salt to taste and simmer for another 30 minutes or so, until the broth is richly flavored.
- Strain the broth through a colander lined with damp cheeseloth into a clean container. Discard the marrow bones. When the chicken meat is cool enough to handle, remove it from the bones and set aside. Set aside some of the pieces of carrots and celery as well. Refrigerate the strained broth and, in a separate container, the reserved meat and vegetables. Once the broth is thoroughly chilled, skim off and discard the congealed layer of fat on the surface.
- To make chicken noodle soup, heat the broth in a large Dutch oven or soup pot over medium heat. Add some of the reserved cooked chicken (shredded) and vegetables (sliced). When the soup is boiling, toss in a few handfuls of fine egg noodles or broken capellini- about 1 1/2 cups. Cook at a gentle simmer until the noodles are tender. Ladle the soup into bowls and garnish each serving with a sprinkle of Parmigiano cheese.
Original recipe and image source: Domenica Marchetti- visit her website here, and purchase her cookbooks here.