Ingredients
Makes 10 servings
Step 1
In 12-quart heavy pot, combine chicken and enough water to cover, about 8 quarts. Bring to boil, skimming froth. Add onions, carrots, celery, parsnips, sweet potato, and dill, and simmer, partially covered, 3 hours.
Step 2
Pour stock through fine-mesh strainer into large bowl, reserving chicken and discarding remaining solids. Refrigerate stock, covered, until completely cool, then skim fat from surface. When chicken is cool enough to handle, remove skin and bones, shred meat, and refrigerate until ready to use.
Step 3
In 8-quart heavy pot over moderately high heat, bring stock to a boil. Add salt, pepper, and noodles. Reduce heat and simmer, covered, 4 minutes. Add carrots and celery, and continue simmering until noodles are tender, about 4 minutes. Add shredded chicken and simmer until heated through. Serve hot.
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Reviews (10)
Back to TopA substitute for parsnips is turnips
dlmarcus
2/27/2021
It was absolutely delicious, but I did not add in sweet potatoes. The flavors were perfect for a spring day that is a little chilly. I used chicken drumsticks though, because that is what I had on hand. The chicken fell right off the bone into the soup and honestly, as it simmered, I think the bone added flavor.
Anonymous
New England
4/5/2017
This is classic chicken soup like my mom made. Delicious broth! Grocery store didn't have parsnips, but otherwise made per recipe. I used rice and add it to each individual bowl. Also used a fat-separating pitcher rather than waiting for stock to cool completely.
Anonymous
Hershey, PA
12/28/2014
This is my go-to chicken soup recipe. I make it as written every time and it comes out great every time.
Anonymous
3/30/2010
Very flavorful soup; in the future I would omit the sweet potato in the broth preparation as I found a little too sweet. But otherwise a lovely and classic interpretation of chicken soup that's highly satisfying!
bhrideg
Arlington, VA
10/4/2009
This is a fantastic chicken soup!! Better than my mom's and both my kids love it. One tip - and I'm serious - put the whole onion (skin and all) into the soup. It will add more flavor and a deeper color. We make this all winter long.
Anonymous
mercer island, wa
3/8/2009
Delicious for a cold winter day. I made it for company and everyone raved about it. After skimming off the fat, I added fresh sage, rosemary & thyme (tied in a cheesecloth) and reheated the broth. Avoid using more egg noodles than the recipe calls for. They'll soak up a lot of broth overnight.
Anonymous
Livingston, NJ
1/12/2009
This makes the best chicken stock I've ever had, which is the key to good soup. If it's "boring" to you, then chop up some additional veggies to throw in. I'll also add that I make my own egg noodles to throw in. The whole family loves it and eat it til it's gone.
monty85
Seattle, WA
1/11/2007
Boring, not much substance to this one. I've had better.
becmeister
Livermore, Ca
9/22/2006
This is a classic Jewish chicken soup recipe, and will compete with the best any Bubbe can prepare. I added parsley in the last half hour of cooking and otherwise followed the recipe exactly.
Anonymous
Toronto
9/11/2006
