simple chicken noodle soap
1 whole chicken (3 to 4 pounds / 1.35 to 1.8 kg), giblets and liver discarded
1 pound (450 g) carrots, sliced 1/2 inch (1.3 cm) thick
1 pound (450 g) parsnips, sliced 1/2 inch (1.3 cm) thick
2 medium onions, cut into thin wedges
4 teaspoons (20 ml) coarse salt
Cooked wide egg noodles, for serving
In a large pot, combine the chicken, carrots, parsnips, and onions. Add water to cover. Add the salt. Bring to a boil; Reduce to simmer and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off). Transfer chicken to plate to cool; refrigerate (see note below). To serve the soup, add the noodles to the broth and season with salt, if desired.