Simple Chicken Noodle Soup

By andrea_turnowski

This recipe yields a rich broth and vegetables for soup, plus cooked chicken to use in other recipes. Use the white meat for our Asian Chicken Salad and the dark meat for our Tortilla Pie.

Ingredients

• 1 whole chicken (3 to 4 pounds), giblets and liver discarded
• 1 pound carrots, sliced 1/2 inch thick
• 1 pound parsnips, sliced 1/2 inch thick
• 2 medium onions, cut into thin wedges
• 4 teaspoons coarse salt
• Cooked wide egg noodles, for serving

Details

Servings 8

Preparation

Step 1

In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam). Transfer chicken to a plate to cool; refrigerate (see note, below). To serve soup, add noodles to broth, and season with salt, if desired.