Chicken Noodle Soup recipes
Ingredients
- One 3-to-4-pound chicken
- 8 cups chicken stock
- 6 cups water
- 1 yellow onion, halved
- 1 carrot, halved
- 1 celery stalk, halved
- 2 thyme sprigs
- 1 bay leaf
- kosher salt
- freshly ground black pepper
- 1 celery stalk, diced
- 1 parsnip, peeled and diced
- 4 cups (6 ounces) medium egg noodles
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped dill
- 1 teaspoon lemon zest
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