Spring Chicken Soup with Pasta Recipe

In covered stockpot or large soup pot, bring 12 cups (3 L) water, celery, carrots, onion, garlic, thyme, parsley, bay leaves, salt and peppercorns to boil; reduce heat to low and simmer for 15 minutes.

Add chickens; increase heat and bring to boil. Reduce heat to low to barely maintain simmer; cook, covered, for 50 minutes.

Remove chickens carefully, ensuring skin remains intact; transfer to greased rack on rimmed baking sheet. Let cool for 15 minutes. Brush chickens with oil; let stand for 1 hour. (Make-ahead: Refrigerate, unwrapped, until skin dries, about 3 hours. Wrap and refrigerate for up to 1 day. Bring to room temperature before further cooking.)

Meanwhile increase heat to high; boil until reduced to about 9 cups (2.25 L) liquid, about 30 minutes. Strain, discarding solids. Skim off fat and strain through fine sieve lined with double layer of cheesecloth.

In separate container, reserve 1-¼ cups (300 mL) for Spring Herb Sauce. (Make-ahead: Refrigerate for up to 1 day.)

With pastry wheel or knife, cut noodles into 2- x 4-inch (5 x 10 cm) strips.

In large pot of boiling salted water, blanch snow peas until tender-crisp, about 2 minutes. Remove with slotted spoon. Drain and chill under cold water; drain again. Slice lengthwise into fine strips. Add noodles to water; cook until tender but firm, about 4 minutes. Drain.

Meanwhile, bring remaining broth to simmer; cover and keep hot. Divide noodles among warm soup bowls; top with snow peas. Divide soup among bowls; sprinkle each with 2 tsp (10 mL) cheese. Top with mint. If desired, serve with extra cheese.

Makes 6 to 8 servings.