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Recipe Summary test

prep:
25 mins
cook:
1 hr 55 mins
total:
2 hrs 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the chicken, including neck and back, in a large soup pot. Add 3 quarts water, the onions, carrots, celery, parsnips, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, cover partially, lower the heat and simmer for 1 hour.

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  • Transfer the chicken breasts and legs to a plate and the carrots, celery and parsnips to a bowl. Remove the chicken meat from the bones and return the bones and skin to the pot. Add the parsley stems; simmer for 45 minutes. Strain the broth into a saucepan; discard the solids. Skim the fat from the surface. Keep warm over low heat.

  • Meanwhile, shred the chicken; cut the vegetables into small cubes.

  • In a large pot of boiling, salted water, cook the noodles until al dente; drain. Add the noodles, chicken and vegetables to the broth; stir in the chopped parsley.

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