An old-fashioned chicken soup to feed body and soul.
1 3 pound chicken
2 large onions, peeled and quartered
1 bunch of celery (half for broth, half for soup)
2 pounds carrots (half for broth, half for soup)
2 pounds parsnips
1 bunch fresh dill, rinsed
1 pound egg noodles
water to cover all ingredients
2 tablespoons flour
salt and pepper to taste
Rinse chicken (remove bag of innards if it came with them, and rinse them too). Place chicken (and innards if you have them) in large stock pot or kettle. Add the onions, 1/2 head of celery (rinsed clean and cut in half), 1/2 of the carrots (brushed clean, not peeled, cut in half), all the parsnips (brushed clean, not peeled, cut in half), and all of the dill. Add water to cover. Bring to boil, cover and simmer for 3 hours. Strain broth and reserve. Remove chicken, and when cool enough, pick meat from skin and bones. Add chicken meat to the broth. Add remaining carrots and celery, diced. Simmer until vegetables are tender. Cook noodles as per package directions, set aside. Combine 1 cup cold water and 2 tablespoons flour. Add to simmering soup, stirring till soup thickens. Fold cooked noodles into soup, then serve hot.
Pair with multi grain bread or biscuits and a side salad.