Marno’s Chicken Noodle Soup

Name: Marno’s Chicken Noodle Soup
Yield: 8 portions
Ingredients: 2 onions, halved; 1 chicken (4 pounds), preferably a stewing hen; 4 whole cloves; 6 sprigs parsley; Salt and freshly ground black pepper, to taste; Marno’s Noodles (see Step 4); 1 homemade chicken bouillon cube; 3 quarts water; 3 parsnips, peeled; 3 cloves garlic; 4 ribs celery, with leaves; 4 carrots, peeled; 6 sprigs dill; 1½ cups cooked peas; 2 tablespoons chopped fresh parsley; ¼ cup chopped fresh dill

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

On a cold Sunday night, nothing tastes better than this rich soup made with just enough fresh noodles.

Ingredients

1 chicken (4 pounds), preferably a stewing hen
2 onions, halved
4 whole cloves

Gluten-free
Soup

Method

Rinse the chicken well and place it in a large soup pot. Stud each onion half with a clove, and add them to the pot along with the celery, carrots, parsnips, garlic, sprigs of dill and parsley, and salt and pepper. Add the water and bring to a boil. Reduce the heat, cover, and simmer for 2 hours. Occasionally skim off any foam that forms on top.
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Part of

Beautiful Soup

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