Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken Soup with Brown Rice-Millet Noodles By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 6 Made from brown rice and a small amount of whole-grain millet (a protein-rich grain), these spirals are suitable for a gluten-free diet. The nurturing soup benefits from the sweetness of parsnips and carrots and the aroma of cloves. Ingredients 6 sprigs fresh flat-leaf parsley, plus 3 tablespoons very finely chopped leaves for sprinkling 2 bay leaves 6 whole cloves 1 teaspoon whole black peppercorns 1 whole chicken (4 ¼ pounds), skin and fat removed, quartered 1 medium onion (about 6 ounces), halved lengthwise and thinly sliced 5 celery stalks (about 12 ounces), cut on the diagonal into 1-inch pieces 4 garlic cloves, sliced 7 ¼ cups homemade or low-sodium, gluten-free store-bought chicken stock 2 medium parsnips (about 8 ounces), peeled and cut on the diagonal into 1-inch pieces 1 teaspoon coarse salt 3 medium carrots (about 8 ounces), peeled, cut on the diagonal into 1-inch pieces 8.8 ounces brown rice–millet rotini 1 scallion, white and pale-green parts only, very thinly sliced (about ¼ cup) Freshly ground pepper Directions Make a bouquet garni: Put the parsley sprigs, bay leaves, cloves, and peppercorns on a piece of cheesecloth; tie into a bundle with kitchen twine. Put bouquet garni, chicken, onion, celery, garlic, and stock into a large stockpot. Bring to a boil. Reduce heat; cover, and simmer 15 minutes. Using tongs, transfer chicken to a large bowl; let cool slightly. Remove meat from bones, and cut into small pieces; set aside. Add parsnips to pot, and cook until slightly softened, about 10 minutes. Stir in 5 cups water and the salt. Bring to a boil. Stir in carrots, pasta, and reserved chicken. Cook until carrots are tender and pasta is al dente, 7 to 10 minutes. Discard bouquet garni. Ladle soup into 6 bowls, dividing evenly. Sprinkle each with chopped parsley and scallion, dividing evenly; season with pepper. Print