Ingredients
Equipment
Method
- Cut chicken into pieces, and place into large soup pot and add water.
- While you are waiting for the water to come to a slow boil, wash, peel, and slice the vegetables.
- Once all foam is removed, add carrots, parsley root or parsnip, celery, onion, hot pepper, parsley greens, salt and peppercorns.
- Cook at a simmer for about 1 1/2 hours until chicken is cooked and vegetables are tender.
- Fill a pot 3/4 full of water. Once it comes to a boil, add 1 tsp salt and add noodles. If using fine thin egg noodles follow the instructions on the package. If using homemade noodles, add to boil salt water and once noodles rise to the top, remove with sieve or pour into a colander and rinse in cold water.
- Serve soup and enjoy!
Nutrition
Notes
This chicken soup freezes well, however, I don't think you will have leftovers once you taste it. It will keep in the refrigerator for up to 3-4 days.