Chicken Soup with Egg Noodles
Recipe from Parents



by 1  person


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Servings: 8 to 10
Yield: 14 1/2 cups
Prep Time: 45 mins
Related Categories: Dinner, Soup
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Ingredients
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    1   bunch 
    fresh parsley
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    1  1  inch piece 
    fresh ginger, peeled
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    5   
    garlic cloves, peeled
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    5   
    whole cloves
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    1   teaspoon 
    whole black peppercorns
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    1  3 1/2 - 4  pound 
    whole chicken
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    4   
    small carrots, peeled
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    2   
    stalks celery, trimmed
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    2   
    large parsnips, trimmed and peeled
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    1   
    large red onion (unpeeled), halved
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    1   teaspoon 
    kosher salt
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    8   ounces 
    dried extra-wide egg noodles (4 cups)
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    1/4  cup 
    lemon juice
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    1/4  cup 
    snipped fresh dill

Directions
Make it:

1.
Cut the stems from the bunch of parsley, reserving the leaves for another use. Place the parsley stems, ginger, garlic, cloves, peppercorns, chicken, carrots, celery, parsnips, onion, and salt in a large stockpot along with 12 cups cold water. Bring to a gentle boil over high heat.
2.
Skim the surface with a slotted spoon. Cover; reduce the heat to medium-low and simmer for 40 to 50 minutes or until the chicken is cooked through and is falling away from the bones.
3.
Turn off the heat. Carefully remove the chicken and set aside. Place a large strainer over a very large bowl. Pour the broth through the strainer. Remove the carrots and parsnips to a cutting board and slice into bite-size pieces; set aside. Discard the remaining ingredients in the strainer. When the chicken is cool enough to handle, shred the meat and set aside; discard skin and bones.
4.
Carefully pour the broth back into the pot and bring to boiling over high heat. Add the noodles and cook for 8 to 10 minutes or until tender. Remove pot from heat. Add the chicken, carrots and parsnips, lemon juice, and dill.
Nutrition information
Per Serving: cal. (kcal) 220, Fat, total (g) 5, chol. (mg) 62, sat. fat (g) 1, carb. (g) 28, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 3, pro. (g) 17, vit. A (IU) 3459.49, vit. C (mg) 9.18, Thiamin (mg) 0.39, Riboflavin (mg) 0.22, Niacin (mg) 6.69, Pyridoxine (Vit. B6) (mg) 0.32, Folate (g) 92.45, Cobalamin (Vit. B12) (g) 0.22, sodium (mg) 306, Potassium (mg) 353, calcium (mg) 34, iron (mg) 1.9, Percent Daily Values are based on a 2,000 calorie diet
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