My mother taught me how to make this soup years ago, but I am out of practice. Now it's a nice way for her to engage me in her kitchen arts and remind me how easy it is to slowly cook the best chicken soup I have ever had.
1 whole chicken cut in quarters
3 Parsnips
1 whole yellow onion
4 large carrots - peel and cut in thick pieces
6 celery stocks and the leafy bits (the more leaf the better)
Salt & Pepper
Garlic powder
Put the chicken in a large 5 gallon soup pot and fill the water half way on top of the chicken
Peel and cut a yellow onion in half
Peel 2 or 3 parsnips and put them in the water with the chicken
Let all slowly boil and as the fat bits and chicken stuff floats to the surface spoon it out slowly until the broth is fairly clear and let simmer for 20 minutes
Take the celery, carrots and celery leaves and add to the soup and reboil all of it for 40 minutes keeping the lid on
Boil noodles separately before serving and the best for this comfort food is Manischewitz fine egg noodles
Put them in the soup bowls and pour the soup on top
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