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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; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 62 mg cholesterol; 306 mg sodium. 353 mg potassium; 28 g carbohydrates; 2 g fiber; 3 g sugar; 17 g protein; 0 g trans fatty acid; 3459 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 92 mcg folate; 0 mcg vitamin b12; 34 mg calcium; 2 mg iron;

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