Double-Dark Chicken Noodle Soup

Ingredients for Double-Dark Chicken Noodle Soup

• 1 leek

• Stems from 1/2 bunch parsley

• 6 sprigs thyme

• 2 bay leaves

• 1 tablespoon vegetable oil

• 1.4kg chicken wings

• 1 onion, unpeeled, quartered

• 3 carrots, peeled

• 2 celery stalks

• 2 garlic cloves

• 1 tablespoon tomato paste

• 1/2 teaspoons black peppercorns

• Kosher salt, freshly ground pepper

• 1.1kg bone-in chicken thighs, skin removed

• 230g carrots, peeled, sliced 1/2" thick

• 230g pearl onions, peeled,

• halved through root

• 230g egg noodles

• Fresh chervil (for serving)

Trim dark green leaves from leek; discard all but 2. Slice leek in half lengthwise; set aside. Tuck parsley, thyme, and bay leaves inside leek leaves; tie closed with kitchen twine.

Heat oil in a large heavy pot over medium. Working in batches, cook wings, turning often, until browned all over, 15–20 minutes. Transfer to a plate.

Add onion, carrots, celery, garlic, and reserved leek to pot. Cook, turning occasionally, until browned, 10–12 minutes. Add tomato paste; cook, stirring, until slightly darkened, about 3 minutes. Add 120ml water, scraping up browned bits. Add wings, leek bundle, peppercorns, and 2875ml water; bring to a boil. Reduce heat; simmer, skimming occasionally, until stock is deep amber and chicken is falling off the bone, 1 1/2–2 hours. Remove chicken and vegetables. Strain stock into a clean large heavy pot.

Bring stock to a simmer over medium-high heat; season with salt and pepper. Add thighs, cover, and simmer until cooked through, 8–10 minutes. Transfer thighs to a plate; let cool slightly. Shred meat; discard bones.

Add carrots and onions to pot; simmer until tender, about 5 minutes. Add meat. Meanwhile, cook noodles in a pot of boiling salted water until just al dente, 7–8 minutes. Drain; rinse under cold water. Add to soup. Serve topped with chervil.

Do ahead: Soup (without noodles) can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.