Serves 4

Ingredients:

• 1 (3-to 4-pound) chicken, cut into pieces
• Sea salt to taste
• 1 tablespoon extra-virgin olive oil
• 1 onion, halved
• 3 carrots, cut into pieces
• 3 celery ribs, cut into pieces
• 1 head garlic, halved crosswise
• 1/2 a bunch parsley
• 1 teaspoon black peppercorns
• About 10 cups water
• 3/4 cup broken angel hair pasta
• Chopped cilantro

Directions:

1. Season chicken with salt. Heat oil in a 4-to 5-quart heavy pot over medium high heat until hot. Brown chicken in batches, about 6 minutes per batch, transferring to a bowl when browned. Pour off all but 2 tablespoons fat from pot, then add onion, carrots, celery, and garlic to fat in pan and cook, turning occasionally, until browned, about 5 minutes.
2. Add chicken back to pot along with any juices in bowl, parsley, and peppercorns and add just enough water to cover chicken. Bring stock to a simmer, skimming if necessary, and simmer for 1 hour.
3. Strain stock and shred meat, discarding bones and vegetables. Place meat and stock back in pot and bring to a boil. Stir in noodles and boil until noodles are cooked, about 4 minutes. Season soup with salt and pepper to taste and sprinkle with cilantro. Serve hot.