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How to make it

  • Boil water in stock pot. Add chicken pieces and simmer for 40 minutes.
  • Remove chicken pieces. Toss skin, reserve meat and put bones back into pot. Simmer for 3 1/2 or 4 hours. Skim fat from top of stock (there is usually not too much fat), remove bones and pass stock through a fine sieve.
  • Return sieved stock to pot and add the salt, carrots, onions, celery, leek turnip, parsnip and garlic. Simmer for 10 minutes, then add the noodles. Simmer 10 more minutes.
  • In the meantime, cut up cooked chicken pieces and add some (2 or 3 cups) or all to the soup. The chicken will warm through quickly!
  • Remove from heat and serve

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