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For the stock
  • 1 whole 3- to 4-pound chicken
  • 2 large bay leaves
  • Bundle of parsley or parsley stems
  • 1 parsnip, halved lengthwise
  • 2 carrots with leafy tops, coarsely chopped
  • 2 ribs celery with leafy tops, halved
  • 1 onion, halved
  • 1 bulb garlic, halved
  • Salt
  • 5 to 6 peppercorns
  • 1 lemon, sliced
For the soup
  • Salt
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 2 large leeks, quartered lengthwise then whites and light green tops sliced into half-inch moons
  • 3 carrots, diced
  • 1/2 pound egg noodles
  • Juice of 1/2 lemon
  • A handful dill, chopped
  • 1/4 cup parsley, finely chopped


Serves: 6


Place ingredients for the stock in a large pot, cover with water (about 4 quarts) and bring to a boil. Reduce heat to a low, rolling boil and cook 1 hour, turning the chicken occasionally.
Remove pot from heat, cover and let chicken cool in stock to room temperature.  Remove chicken and separate the meat from skin and bones; pull into bite-sized pieces. Strain stock.

Heat a soup pot over medium heat with EVOO, 2 turns of the pan. Add leeks and carrots, sauté to soften. Season with salt, add stock and bring to a boil. Add noodles and cook 5 minutes. Add in shredded chicken, lemon juice, dill and parsley to serve.