Chicken-Vegetable Soup

Yield: 8 servings.

1 (6-pound) roasting chicken
8 cups water
2 1/2 cups chopped celery (about 4 stalks)
2 cups thinly sliced leek (about 2 large)
1 1/2 cups (1/2-inch) cubed parsnip (about 8 ounces)
1 1/2 cups (1/2-inch) cubed carrot (about 8 ounces)
1 1/2 cups (1/2-inch) cubed turnip (about 8 ounces)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp chopped fresh dill (optional)
8 ounces egg noodles

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. Cover with 8 cups water; bring to a boil. Cook 10 mins. Skim fat from surface of broth; discard fat. Add celery and next 4 ingredients (through turnip) to pan, stirring well; bring to a boil. Reduce heat, and simmer 30 mins or until vegetables are almost tender, stirring occasionally. Remove chicken from bones; shred chicken with 2 forks to yield 6 cups meat. Discard bones. Simmer vegetable mixture 10 mins or until tender. Return shredded chicken to pan. Stir in salt, pepper, and dill, if desired.

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.

Jan/Feb 2008 "Cooking Light"