Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
- 4 pounds (2 kilograms) chicken wings
- 20 cups of water
- 5 carrots, peeled and halved
- 2 celery stalks with leaves or 1 celery root
- 2 zucchini, halved
- 2 onions, peeled and halved
- 2 cloves garlic, peeled and halved
- 1 large or 2 small parsnips, peeled and halved
- 1 turnip or kohlrabi, peeled and halved
- 1 small sweet potato or piece of pumpkin, peeled and halved
- 8 sprigs fresh parsley
- 8 sprigs fresh dill
- 1/2 tablespoon paprika
- 1/2 teaspoon tumeric
- 2 teaspoons salt, according to taste
- 1 teaspoons freshly ground black pepper
- 1 package thin egg noodles
2. Reduce heat to low. Add all the other ingredients. Partially cover the pot. Simmer for 2 to 2 1/2 hours, or until the vegetables are tender. If the water level dips below the chicken and vegetables while the soup is cooking, then add more water.
3. Remove from heat. Cool. Refrigerate overnight.
4. Skim the fat off the top of the soup. Strain soup. Slice carrots (and any other vegetables you like to eat in your soup) from the soup and add them back into the strained soup.
5. Prepare fine egg noodles according to package directions. Drain and set aside.
6. To serve: 1) Heat the soup. 2) Put a tablespoon of fine egg noodles into each bowl. 3) Pour a couple of ladles of hot soup on top of the noodles.
YIELDS: 12 servings
SERVING SUGGESTION: Matzo balls taste especially nice with this flavorful broth. You can use a packaged matzo ball mix to easily make great tasting matzo balls. Instead of making noodles in step #5, prepare the balls. Unlike the noodles, the matzo balls can be prepared right in the broth.
TIP: The boiled chicken from the soup can be used in a variety of ways.
1) Chicken Pot Pie
2) Chicken a la King