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1 large chicken
1-2 cups medium egg noodles (optional)
2 small carrots, peeled, cut in half long and across into 1" pieces
2 small onions, cut into small dice
2 celery stalks, cut in half long and across into 1" pieces
1 medium leek, white only, dice
1 small parsnip, peeled, large dice
1 small turnip, peeled, large dice
1 clove garlic, peeled, smashed
Stems only from 1 bunch parsley, washed, tied with string
1/2 cup loosely packed dill, chopped
Stock: In tall, narrow stockpot, bring chicken and
water to boil. Skim foam. Lower heat, simmer about 30 minutes.
Remove chicken with slotted spoon, cool slightly. Remove and discard skin.
Remove meat, tear into bite-sized pieces and refrigerate for use in soup or a later salad.
Return bones to pot. Simmer for 3 1/2 hours, partially covered. Skim occasionally to remove impurities and fat. Strain through fine-mesh sieve, discard bones. Makes about 8 cups. Can be frozen at this point.
If using noodles, boil 3 liters water in a saucepan. Season lightly with salt. Add noodles, cook until tender according to package directions. Drain and reserve.
In stockpot or Dutch oven, combine the previously made stock with the vegetables and herbs, except dill.
Bring to boil, simmer for 15 minutes, or until carrots and turnips are tender. Remove parsley stems.
Stir in salt, dill, cooked noodles (if using) and the reserved chicken if using.