Chicken-Vegetable Soup

Chicken-soup-ck-1696604-l
(4) Course Soups and Stews

Ingredients in this Recipe

  • 1 (6 pound) roasting chicken
  • 1 1/2 cups (1/2 inch) cubed carrot (about 8 ounces)
  • 1 1/2 cups (1/2 inch) cubed parsnip (about 8 ounces)
  • 1 1/2 cups (1/2 inch) cubed turnip (about 8 ounces)
  • 1 teaspoon chopped fresh dill (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 cups chopped celery (about 4 stalks)
  • 2 cups thinly sliced leek (about 2 large)
  • 8 cups water
  • 8 ounces egg noodles

Recipe Preparation

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