Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken Soup with Brown Rice-Millet Noodles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print