CLASSIC CHICKEN SOUP Recipe

1. In a stockpot, bring chicken and the water to a boil, skimming foam. Add all but 2 cups of carrots, and celery, parsnips, onion, parsley sprigs, 2 tsp. of the salt and the pepper. Simmer, partially covered, until chicken is cooked, about 1 hour. Remove chicken to a plate. When cool enough to handle, remove skin and bones, discard. Shred meat, set aside.

2. Strain broth through cheesecloth-lined sieve into clean pot(5qt). Press solids to extract liquid. Add remaining carrots and salt. Simmer covered, 5 minutes. Add noodles, simmer covered, 7 minutes or until carrots are tender and noodles are cooked. Add chicken and minced parsley. Heat through.

8 servings