15-oz
lbs
cup
cup
cup
cup
medium
medium
small
tsp
cup
cup
cup
low-sodium chicken broth or
water
chicken cut in pieces, and skin removed
carrots - diced
springs parsnip diced
kohlrabies
sprigs parsley diced
cloves garlic, diced
stalks celery, diced
leek, white only, chopped
chopped fresh thyme
pearl barley or rice
mushrooms (chopped fine)
5 ounces medium egg noodles
peppercorns
salt and
freshly ground black pepper to taste
Preparation:
Brown
onion halves and bacon in large soup pan. Be careful don’t burn them.
Clean the vegetables. Add 12 cups of cold water or chicken broth as well
as the spices & herbs. Bring to a boil, then reduce heat to medium/low
and simmer for about three hours. Remove any foam that may be building
up throughout the simmering process with a skimmer. Test chicken with a
fork to see if it's tender and fully cooked; then remove it from the
pot, getter the carats and parsnip and set aside on a large platter, and
just add it to the soup, just before serving.
Leave chicken parts in the pot. When chicken cools, remove skin and
bones and cut into bite-sized pieces. You can add it to the soup, just
before serving, or save it for chicken salad.
Cook the pasta in a separate pot. This yields a clearer broth and in
case I have leftovers, the noodles don't soak up the soup.
Nutrition Facts Serving size:
1/4 of a recipe (35.2 ounces). Percent daily values based on the
Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition
information calculated from recipe ingredients.
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