Ingredients
- 2 whole chickens, plus other carcasses if available
- 2 yellow onions
- 4 ribs celery (cut in half to fit the pot, if necessary)
- 4 carrots, peeled (cut in half to fit the pot, if necessary)
- 4 parsnips, peeled (cut in half to fit the pot, if necessary)
- 1 bunch fresh Italian (flat-leaf) parsley, with stems (about 20 sprigs)
- 4½ teaspoons kosher salt (divided)
- 2 teaspoons freshly ground black pepper (divided)
- 2 cups finely diced carrots (about 3 large, peeled)
- 2 cups finely diced celery (about 4 large ribs, ends trimmed)
- 2 cups cooked chicken (reserved from malting the broth)
- 1 pound egg noodles, cooked
- 1 bunch fresh dill, chopped, for garnish
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