Ingredients Jump to Instructions ↓

  1. 1 chicken, about 4 lb each 3 large carrots

  2. 2 celery stalks, cut into 1 large turnip

  3. 3 parsnips, scraped and cut into 1 inch strips

  4. 2 cups leek

  5. 4-1/4 cups chicken stock

  6. 3/4 lb. thin egg noodles

Instructions Jump to Ingredients ↑

  1. Place first 7 ingredients in a pot just large enough for chicken to be covered with liquid. Bring to a boil over high heat. Reduce heat to low, partially cover and simmer 1 hour, occasionally skimming film from top. Cook noodles in a separate pot of boiling salted water 5-6 minutes until al dente. Drain and divide into serving bowls. Carve chicken into individual portions and add to serving bowls. Pour broth and vegetables into each serving bowl.


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