Serves: 6-8
Ingredients
- 1 med. yellow onion
- 12 large carrots (quartered)
- 12 large celery stalks (quartered)
- 1 medium turnip (quartered)
- 1 medium parsnip (quartered)
- 2 tablespoons sea salt
- 1 tablespoon black pepper
- 3 sprigs fresh dill weed
- 1 whole chicken
- 1 lb. egg noodles
Preparation
Vegetable Broth
In large saucepan, add 1 tablespoon salt, 1/2 tablespoon pepper, onion (whole peeled), carrots, celery, turnip and parsnip, then fill saucepan 3/4 of the way up with water. Bring to a boil then reduce heat. Simmer on low to medium heat for about 2 hours, adding water if necessary as the soup boils down, stirring occasionally.
Chicken
Rinse chicken and remove gizzards, then place in separate large saucepan. Fill 3/4 of the way up with water. Add 1 tablespoon salt. Bring to a boil then reduce heat. Simmer on low to medium heat for about 2 hours, adding water if necessary as the broth boils down, stirring occasionally. Use collander to strain broth, marrying it with the vegetable broth while separating chicken. Let chicken cool on a wide plate, then clean the chicken, adding lean meat to the broth. (Note: This requires a considerable amount of extra effort, but it is well worth the comfort of knowing you’re not going to bite into a mass of gristle.)
For best results, cook egg noodles al-dente. Keep noodles and soup separate and only mix together on a per serving basis. Store in individual plastic or glass containers and refrigerate or freeze.
There’s some controversy on the spelling of ‘Papa.’ Please feel free to share comments.
