This recipe yields a rich broth and vegetables for soup, plus cooked chicken to use in other recipes.
1 whole chicken (3 to 4 pounds), insides discarded
1 pound carrots, sliced 1/2 inch thick
1 pound parsnips, sliced 1/2 inch thick
2 medium onions, cut into thin wedges
4 teaspoons coarse salt
Cooked wide egg noodles, for serving
To store, pull meat from bones, keeping chicken breasts whole and tearing dark meat into bite-size pieces (discard skin and bones). Refrigerate in separate airtight containers for up to 2 days.
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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