Soup

• Season the chicken inside and out with 2 teaspoons kosher salt, rubbing until the skin glistens.
  1 teaspoon peppercorns
• Place chicken in a large stockpot. Add the quartered onion, carrots, celery, garlic, thyme, parsley, bay leaf, and peppercorns.
  1 whole (3½–4 lb) whole chicken, 1 large yellow onion, 4 medium carrots, 4 ribs celery, 1 leaf bay leaf, 3 sprigs fresh thyme, 10 cups water, 2 sprigs fresh parsley
• Pour in cold water, covering ingredients completely.
  4 cloves garlic
• Bring to a gentle simmer over medium heat, skimming foam every few minutes.
• Once it bubbles steadily, lower heat and simmer uncovered until the chicken is cooked through, about 1 hour.
• Use tongs to lift out the chicken; set it on a cutting board to cool slightly.
• Strain the broth through a fine-mesh sieve into a clean pot, discarding solids.
• When chicken is cool enough to handle, remove skin and bones; shred the meat into bite-size pieces.
• Return shredded chicken to the clear broth.
• If using noodles, bring the soup back to a simmer, add 1 cup noodles, and cook until tender, about 7 minutes.
  2 teaspoons kosher salt
• Adjust seasoning with kosher salt and freshly ground black pepper to taste.
  1 teaspoon peppercorns, 2 sprigs fresh parsley