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This recipe yields a rich broth and vegetables for soup, plus cooked chicken to use in other recipes. Use the white meat for our Asian Chicken Salad with Bok Choy and the dark meat for our Tortilla Pie.

Source: Everyday Food, April 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To store, pull meat from bones, keeping chicken breasts whole and tearing dark meat into bite-size pieces (discard skin and bones). Refrigerate in separate airtight containers for up to 2 days.

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  • iinnaa
    10 JUL, 2012
    This recipe could not be easier and the outcome was even better than the Basic Chicken Soup from here. I followed the recipe exactly, except I used baby carrots which are already peeled and all I had to do was cut them in half.  Don't know if Martha would approve but it sure beat having to peel and chop a pound of carrots. I also added a heap of chopped fresh herbs from my garden at the end.  Wonderful staple to make as is, or put your own twist on. Next time I'd like to add dumplings instead of the egg noodles.
    Reply
  • cell44
    27 DEC, 2010
    This soup was super-easy and delicious. i didn't have parsnips so i used a bit more carrot and a little celery, and that worked fine. I also added some of the cooked chicken back in, shredded, so it could serve as our main course. Yum.
    Reply

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