Chicken noodle soup

Name: Chicken noodle soup
Yield: Feeds four
Ingredients: 1 parsnip, peeled; 2 carrots, peeled; 1 large boiling chicken, cleaned; 2 tbsp finely chopped parsley; 200 g (7 oz) thin egg noodles, broken up; salt and freshly ground black pepper; salt and freshly ground black pepper; 3 parsley stalks; 2 leeks; 3 celery stalks

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

The secret to Jewish chicken soup is to use an old boiling hen and to skim a lot. And, probably, to be Jewish. Serve with lokshen (noodles) on the Sabbath if you are orthodox, and any time if you are not. The very best secret, of course, is to have your own chicken in the backyard.

Ingredients

1 large boiling chicken, cleaned
2 carrots, peeled
1 parsnip, peeled

Soup

Method

Place chicken in a large pot. Add cold water until the chicken is just covered, and bring to the boil. Skim well to remove any froth that rises to the surface. Chop carrots, parsnip, leeks and celery. Wash leeks well in a bowl of cold water and drain. Add vegetables to pot with parsley stalks. Simmer, covered, for 45 minutes, then remove chicken. Remove breasts from chicken and set aside, moist