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Recipe Summary

prep:
45 mins
cook:
48 mins to 1 hr
Servings:
8
Max Servings:
10
Yield:
14 1/2 cups
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Ingredients

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Directions

Make it:
  • Cut the stems from the bunch of parsley, reserving the leaves for another use. Place the parsley stems, ginger, garlic, cloves, peppercorns, chicken, carrots, celery, parsnips, onion, and salt in a large stockpot along with 12 cups cold water. Bring to a gentle boil over high heat.

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  • Skim the surface with a slotted spoon. Cover; reduce the heat to medium-low and simmer for 40 to 50 minutes or until the chicken is cooked through and is falling away from the bones.

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  • Turn off the heat. Carefully remove the chicken and set aside. Place a large strainer over a very large bowl. Pour the broth through the strainer. Remove the carrots and parsnips to a cutting board and slice into bite-size pieces; set aside. Discard the remaining ingredients in the strainer. When the chicken is cool enough to handle, shred the meat and set aside; discard skin and bones.

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  • Carefully pour the broth back into the pot and bring to boiling over high heat. Add the noodles and cook for 8 to 10 minutes or until tender. Remove pot from heat. Add the chicken, carrots and parsnips, lemon juice, and dill.

Nutrition Facts

220 calories; total fat 5g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 62mg; sodium 306mg; potassium 353mg; carbohydrates 28g; fiber 2g; sugar 3g; protein 17g; trans fatty acidg; vitamin a 3459IU; vitamin c 9mg; thiaminmg; riboflavinmg; niacin equivalents 7mg; vitamin b6mg; folate 92mcg; vitamin b12mcg; calcium 34mg; iron 2mg.

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