SIMPLE CHICKEN NOODLE SOUP
This recipe yields a rich broth and vegetables for soup, plus cooked chicken to use in other recipes. Use the white meat for our Asian Chicken Salad with Bok Choy and the dark meat for our Tortilla Pie.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 6
Steps:
- In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam). Transfer chicken to a plate to cool; refrigerate (see note, below). To serve soup, add noodles to broth, and season with salt, if desired.
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