Ingredients

  • 2 bay leaves
  • ½ teaspoon black peppercorns
  • 3 carrots, peeled
  • 8 ounces carrots, peeled, sliced ½” thick
  • 2 celery stalks
  • Fresh chervil (for serving)
  • 3 pounds chicken wings
  • 8 ounces egg noodles
  • 2 garlic cloves
  • Kosher salt and freshly ground black pepper
  • 1 leek
  • 1 onion, unpeeled, quartered
  • Stems from ½ bunch parsley
  • 8 ounces pearl onions, peeled, halved through root
  • 2½ pounds bone-in chicken thighs, skinless
  • 6 sprigs thyme
  • 1 tablespoon tomato paste
  • 1 tablespoon vegetable oil

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Trim dark green leaves from leek; discard all but
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Step 2

  • Slice leek in half lengthwise; set aside. Tuck parsley, thyme, and bay leaves inside leek leaves; tie closed with kitchen twine.
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Step 3

  • Heat oil in a large heavy pot over medium. Working in batches, cook wings, turning often, until browned all over, 1520 minutes.
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  • Length: 1520 minutes

Step 4

  • Transfer to a plate.

Step 5

  • Add onion, carrots, celery, garlic, and reserved leek to pot. Cook, turning occasionally, until browned, 1012 minutes.
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  • Length: 1012 minutes

Step 6

  • Add tomato paste; cook, stirring, until slightly darkened, about 3 minutes.
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  • Length: 3 minutes

Step 7

  • Add cup water, scraping up browned bits.
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Step 8

  • Add wings, leek bundle, peppercorns, and 12 cups water; bring to a boil. Reduce heat; simmer, skimming occasionally, until stock is deep amber and chicken is falling off the bone, 12 hours.
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  • Length: 720 minutes

Step 9

  • 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.
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Step 10

  • Add thighs, cover, and simmer until cooked through, 810 minutes.
  • Length: 810 minutes

Step 11

  • Transfer thighs to a plate; let cool slightly. Shred meat; discard bones.
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Step 12

  • Add carrots and onions to pot; simmer until tender, about 5 minutes.
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  • Length: 5 minutes

Step 13

  • Add meat.Meanwhile, cook noodles in a pot of boiling salted water until just al dente, 78 minutes.
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  • Length: 78 minutes

Step 14

  • Drain; rinse under cold water.
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Step 15

  • Add to soup.
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Step 16

  • Serve topped with chervil.Do Ahead: Soup (without noodles) can be made 2 days ahead (or 2 months if frozen).
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Step 17

  • Let cool; transfer to airtight containers and chill.