Classic Chicken Noodle Soup

Stock

Remnants of a roasted chicken
Cold water to make 1 gallon
1/4 cup olive oil 
1 onion
1 medium celery stalk (I like to pick one with leaves on it)
1/2 teaspoon salt
1 whole allspice
2 whole cloves
5 or 6 whole peppercorns
A dash of nutmeg (less is more, we just want to fill the background with some bass tones) 
A beer (for the chef) to deglaze the pan

I roasted a chicken a couple of days ago and we ate the legs for dinner.  We stripped the back and the dog had that so I started with all the bones and 2 breasts and 2 wings.  Roughly chop the onions, celery and chicken wings.  Brown the chicken in the olive oil in a stock pot.    Add the onions and celery and cook for about 8 minutes.  Do not allow the glaze on the bottom of the pan to actually burn. 

Add a little beer to the pan and scrape the glaze off the bottom of the pan.  Add all of the remaining ingredients and bring the temperature up to a simmer.   Simmer for 40 minutes. It is important to skim impurities off the surface along the way, so they don't break down and cloud you stock.  Remove from heat and allow to rest for 10 minutes.  Strain through a chinois. Ice down in a sink.  You can refrigerate this for a few days.

Soup

1 Onion
Several small carrots cut into coins
1 or 2 celery stalks diced
1 teaspoon thyme
2 breasts of chicken (diced or shredded) 
2 ounces egg noodle or pappardelle
4 leaves of black kale  (shredded}
1/4 cup fresh parsley (chopped)


Cook the mirepoix in the oil and reduce heat to medium for about 8 minutes.  Add the remaining ingredients and cook until the carrots and pasta are cooked.  Salt and pepper to taste.