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For those moments when Rach needs a healthy, comforting meal, she's all about chicken soup—this version has egg noodles and crunchy chicken chips on top.
For the poached chicken, fill a pot with all the ingredients, add 4 quarts or so of water, and bring to a boil. Reduce heat to simmer and cook 1 hour to 1 hour 15 minutes, turning occasionally. Cool chicken for 1 hour in the pot. Remove chicken to a dish and cool to handle, then strain stock.
Remove skin and bones and pull or chop chicken meat into small pieces.
For the soup, bring a pot of water to a boil for noodles.
Heat another large pot with oil, 2 turns of the pan, add carrots (and parsnip and parsley root, if using), leek, celery and onion, season with salt and fine black pepper or white pepper, and soften vegetables 6 to 7 minutes. Add about 2½ to 3 quarts stock and bring to a boil, then reduce heat a bit and add chicken.
Season the boiling water with salt, cook noodles 1 minute less than directions (about 5 minutes), drain, then toss with butter and/or oil. Store noodles separate from the soup until ready to serve to avoid overcooking them.
Finish soup with lemon juice and herbs.
Place noodles in a bowl and top with ladles of hot soup. Top soup with chicken chips and serve.