Source: Parents Magazine

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Recipe Summary test

prep:
45 mins
cook:
48 mins
total:
93 mins
Servings:
8
Yield:
14 1/2 cups
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Ingredients

Ingredient Checklist

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.

  • 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.

  • 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; fat 5g; cholesterol 62mg; saturated fat 1g; carbohydrates 28g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 17g; vitamin a 3459.5IU; vitamin c 9.2mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 6.7mg; vitamin b6 0.3mg; folate 92.5mcg; vitamin b12 0.2mcg; sodium 306mg; potassium 353mg; calcium 34mg; iron 1.9mg.
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