Soothe Your Cold Chicken Noodle Soup - cooking recipe

Ingredients

3 -4 lbs skinless chicken thighs, rinsed
1 large onion, thinly sliced (about 1/2 lb)
3 stalks celery, sliced (about 1/4 lb)
3 medium carrots, sliced (about 1/2 lb)
3 garlic cloves, minced
4 sprigs parsley (about 5 in.)
2 dried bay leaves
2 teaspoons dried thyme leaves
1 teaspoon coriander seed
1/2 teaspoon black peppercorns
1/2 teaspoon whole allspice
2 quarts water
1 teaspoon fresh ginger, minced (optional)
1/4 lb wide egg noodles
10 ounces frozen baby peas
salt and pepper

Preparation

Place chicken in a 6-8 quart pan; add onion, celery, carrots, garlic, parsley, bay, thyme, coriander, peppercorns, allspice, and water.
Cover, and bring to boiling over high heat; reduce heat and simmer gently until chicken is no longer pink at bone in thigh (cut to test), about 1 hour total.
Remove pan from heat; lift out chicken and set on a plate and discard parsley.
If making ahead, let broth cool uncovered, then cover and chill until cold or up to 1 day.
Skim or lift chilled fat from broth and discard.
When chicken is cool, pull meat from bones.
Discard bones and any skin; tear meat into bite-size pieces.
If making ahead, cover and chill meat up to 1 day.
Cover soup, and bring to a boil on high heat.
Add noodles; cook until tender to bite, 6 to 8 minutes.
Stir in peas and chicken and heat through, 3 or 4 minutes.
Ladle into bowls, add salt and pepper to taste.