site.site_name : Rafed English
Chicken and Stock
- 1 (5-pound) chicken, quartered
- 6 cup(s) water
- 6 cup(s) low-sodium chicken broth
- 4 large carrots, cut into 1-inch pieces
- 3 large stalks celery with leaves, cut into 1-inch pieces
- 2 small parsnips, cut into 1-inch pieces
- 1 large onion, cut into 8 wedges
- 8 large sprigs flat-leaf parsley
- 3 clove(s) garlic, smashed
Soup
- 2 cup(s) baby carrots, cut into 1 1?2-inch pieces
- 1 cup(s) sliced celery
- 1 cup(s) parsnip, peeled, diced
- 1 tablespoon(s) kosher salt
- .25 teaspoon(s) freshly ground black pepper
- 8 ounce(s) 8 ounces dried kluski egg noodles, (about 2 2?3 cups)
- 2 tablespoon(s) chopped flat-leaf parsley
Directions
- Bring chicken and water to a boil in a 6- to 8-quart stockpot. Skim off and discard foam from surface of water; add broth and remaining stock ingredients. Bring to a second boil, reduce heat to low, and simmer, partially covered, until chicken is tender, about 50 minutes. Remove chicken to a cutting board. When cool enough to handle, remove skin and bones; discard. Shred meat; set aside.
- Strain broth through cheesecloth-lined sieve into clean pot; press solids to extract liquid. Stir baby carrots, celery, parsnip, salt, and pepper into broth and bring to a boil; reduce heat to low, cover pot, and simmer 6 minutes. Stir in noodles; continue to simmer 4 minutes. Stir in chicken and parsley. Remove from heat and let soup stand 10 minutes, or until noodles are just tender.