Double-Dark Chicken Noodle Soup

Name: Double-Dark Chicken Noodle Soup
Yield: 4 servings
Ingredients: 1 1 leek; 1 Stems from 1/2 bunch parsley; 1 6 sprigs thyme; 1 2 bay leaves; 1 1 tablespoon vegetable oil; 1 3 pounds chicken wings; 1 1 onion, unpeeled, quartered; 1 3 carrots, peeled; 1 2 celery stalks; 1 2 garlic cloves; 1 1 tablespoon tomato paste; 1 1/2 teaspoon black peppercorns; 1 Kosher salt, freshly ground pepper; 1 2 1/2 pounds bone-in chicken thighs, skin removed; 1 8 ounces carrots, peeled, sliced 1/2" thick; 1 8 ounces pearl onions, peeled,; 1 halved through root; 1 8 ounces egg noodles; 1 Fresh chervil (for serving)

From the kitchen of Carly

Deep, savory broth built from charred chicken wings and caramelized vegetables, with herbs bundled inside a leek for subtle flavor. The long simmer pulls every ounce of richness from the bones, creating something far darker and more complex than your standard bowl.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 leek
1Stems from 1/2 bunch parsley
16 sprigs thyme
12 bay leaves
11 tablespoon vegetable oil
13 pounds chicken wings
11 onion, unpeeled, quartered
13 carrots, peeled
12 celery stalks
12 garlic cloves
11 tablespoon tomato paste
11/2 teaspoon black peppercorns
1Kosher salt, freshly ground pepper
12 1/2 pounds bone-in chicken thighs, skin removed
18 ounces carrots, peeled, sliced 1/2" thick
18 ounces pearl onions, peeled,
1halved through root
18 ounces egg noodles
1Fresh chervil (for serving)

Instructions

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 1/2 cup water, scraping up browned bits. 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, 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.