°1 whole chicken
° 1 large onion, peeled and trimmed of roots
° water to cover
° 1 tsp black peppercorns
° 4 carrots, peeled and sliced
° 4 parsnips, peeled and sliced
° 1 cup diced celery
° 1 pack egg noodles
° 2 tablespoons chopped fresh parsley, or to taste
° salt to taste
*Step by step
Place the chicken and whole onion in the bottom of a large saucepan. Pour enough water over the chicken to cover it completely. Put the peppercorns in a metal tea infuser; add to pot.
Bring water to a boil, reduce heat to medium-low and simmer until chicken is no longer pink and falls off the bone, 40 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Remove chicken from broth with slotted spoon in bowl; set aside to cool.
Remove the onion and squeeze it for as much flavor as possible. Discard the onion.
Stir carrots, parsnips and celery into broth; bring to a boil and cook vegetables until tender, 10 to 15 minutes. Remove and discard the peppercorns.
While the vegetables are boiling, bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until cooked but firm to bite, about 5 minutes. Drain. Divide among 6 soup bowls.
Remove the meat from the chicken and discard the bones. Cut the meat into bite-sized pieces and stir into the vegetable mixture with the parsley. Season with salt. Pour the soup over the noodles to serve.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends