Chicken Noodle Soup with Parmigiano Reggiano Broth

In a large pot, combine chicken, cheese rinds, garlic and 14 cups water.

Place over medium heat and bring just to a simmer.

Lower heat and cook at a bare simmer, uncovered, until chicken is cooked through, about 40 minutes; use a large spoon to lift off and discard any foam and excess oil that forms on the surface of the broth during cooking.

Remove chicken from broth with tongs and allow to cool.

Strain broth and discard solids.

Return broth to the pot.

Add carrots and celery, and continue to simmer over medium-low heat.

When chicken is cool enough to handle, pull off meat and shred it with your fingers or 2 forks; discard bones and skin.

Place chicken in the pot along with noodles and salt.

Cook until noodles and vegetables are tender, about 15 minutes.

Drizzle a little oil and sprinkle a little grated cheese into each serving bowl.

Ladle in hot soup and serve.