1 3 to 3 1/2 pound chicken, rinsed in cold water and trussed and with extra string left looped on the end for easier retrieval of the cooked chicken
6 quarts water
3 carrots, peeled and cut into a large dice
4 celery ribs, washed and diced
2 leeks, split, carefully washed and diced
1 tablespoon each salt and cracked black pepper
2 tablespoons dried thyme
2 bay leaves
3 cloves garlic, peeled and crushed
2 cups cooked broad egg noodles
3 tablespoons chopped fresh dill
Rinse the chicken under cold water truss the legs but leave a loop of additional string to help remove the cooked chicken form the pot by giving you a loop-handle to grab with tongs. Put the chicken in a large stock pot with the cold water and bring to a boil.
Reduce to a strong simmer, but not a rolling boil, and continue to cook for 20 minutes, carefully skimming off fat and residue. Add the vegetables, salt, pepper and herb sachet to the pot and continue to cook for an additional 1 1/2 hours. Remove from the heat and cool the soup slightly before removing the chicken with the help of the looped string. Discard the cheesecloth sachet and skim any fat that has risen to the surface. Cook the egg noodles according to the package directions. Strip the skin off the chicken and discard the skin. Pull the chicken meat from the bones, being careful to remove all the bones from the meat, add the boneless meat back to the soup pot and discard the bones. Bring the soup with the meat added back to the boil, simmer for 10 minutes before adding the noodles and chopped dill. Cook 2-3 minutes before serving in bowls with some additional dill as a garnish. Refrigerate promptly any unused portions. If only part of the soup will be served at one seating, divide the cooked soup into batches before adding the noodles and dill to prevent the noodles form being overcooked when the remaining portions are reheated.
Tied in a cheesecloth sachet: .
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