The City Magazine Since 1975

Chicken Vegetable Soup with Noodles

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1 3 1/2 -4 lb. chicken, skinned
(preferably kosher chicken)
2 cups carrots
2 1/2 cups yellow onions, diced
2 cups celery, diced
2 cups parsnips
1 gallon water
3 tsp. salt
1 tsp. pepper

For the garnish:
2 cups carrots
2 cups onions
1 cup celery
1 cup parsnips
4 oz. egg noodles
1 cup celery
1 cup parsnips
4 oz. egg noodles


Wash and skin chicken and place in a one-and-a-half gallon pot. Wash and peel all vegetables and cut into large chunks. Put vegetables in pot with water and salt and pepper. Put on stove on a medium heat, then lower to a simmer for eight to 10 hours. (Or put it on the night before or early in the morning.) Do not let it boil—make sure to keep it at a low simmer.

Wash, peel, and dice vegetables for garnish. Cook noodles according to package.

Remove the chicken from the pot and pull meat off the bone. Remove all the cooked vegetables and discard. Return the stock to a boil, add the garnish vegetables, and let simmer for 10 to 15 minutes. Add chicken and noodles and simmer for five minutes. Add more salt and