• 4 lb chicken quartered
  • 3 qt cold water
  • 6 lg carrots, thinly sliced
  • 3 lg celery stalks w/leaves, sliced
  • 3 sm parsnips, peeled, sliced
  • 1 lg onion, cut into 8 wedges
  • 4 lg parsley sprigs
  • 1 Tbsp. Kosher salt
  • 1/4 tsp. ground pepper
  • 1/2 lb med. egg noodles (Goodman's Egg Flakes work great)
  • 2 Tbsp. minced parsley


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

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Submitted 6/13/05.
Submitted By: Meryl