- 1 3/4 pound chicken, cut into pieces
- 3 quarts water
- 2 cup 2-inch carrot pieces
- 1 cup 2-inch parsnip pieces
- 1 cup 2-inch turnip pieces
- 1 cup chopped celery
- 1 cup diced celery
- 1 cup parsley sprigs
- 1/4 cup fresh dill, uncut
- Salt to taste
- 1 bay leaf
- 8 ounces dry extra-wide noodles
- 2 medium carrots, peeled and cut into 1/4-inch rounds.
- Combine chicken and water in a large pot; bring to a boil. Cook for 10 minutes and skim the foam or scum from the surface.
- Add remaining ingredients, except noodles and carrot rounds, and bring to a boil again. Reduce heat to a low boil, cover, and cook the soup for 1 1/2 hours, adding more water as needed
- Remove the soup from the heat and strain, removing the chicken and discarding the remaining ingredients.
- Allow the chicken to cook and remove meat, discarding the skin and bones. Cut the chicken into1/2 inch pieces and add the strained broth. Cool the soup and chill, covered overnight.
- Remove the chilled, hardened fat from the soup and discard. Bring the soup to a boil over high heat, adding the noodles, carrot rounds, and salt to taste. Reduce heat, and simmer 10 -15 minutes until the carrots are tender, adding more liquid if the soup is too condensed. Serve hot.
Make 8 servings.
Source:Eating for acid reflux by jill sklar and annabel cohen