Chicken Vegetable Soup

Cooking Light 2009

• Ready In: 25 mins
• Serves: 8

Ingredients

•  water
• 2 1⁄2 cups  chopped celery (about 4 stalks)
• 2  cups  thinly sliced leeks (about 2 large)
•  cubed parsnip (about 8 ounces)
•  cubed carrot (about 8 ounces)
•  cubed turnip (about 8 ounces)
• 1  teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  teaspoon  chopped fresh dill (optional)
• 8  ounces  egg noodles

Directions

1. Remove and discard giblets and neck from chicken. Remove and discard skin from chicken; trim excess fat. Split chicken in half lengthwise; place in a Dutch oven.
2. Cover with 8 cups water; bring to a boil. Cook 10 minutes. Skim fat from surface of broth; discard fat. Add celery and next 4 ingredients (through turnip) to pan, stirring well; bring to a boil.
3. Reduce heat, and simmer 30 minutes or until vegetables are almost tender, stirring occasionally. Remove chicken; let stand 10 minutes. Remove chicken from bones; shred chicken with 2 forks to yield 6 cups meat. Discard bones. Simmer vegetable mixture 10 minutes or until tender.
4. Return shredded chicken to pan. Stir in salt, pepper, and dill, if desired.
5. Cook noodles according to package directions, omitting salt and fat. Place 1/2 cup noodles in each of 8 bowls; top each serving with 1 1/2 cups chicken mixture.