Directions:
- Place chicken and whole onion into the bottom of a large pot. Pour enough water over the chicken to cover completely. Put peppercorns in a metal tea ball; add to the pot.
- Bring water to a boil, reduce heat to medium-low, and cook at a simmer until the chicken until no longer pink and is falling off the bone, 40 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Remove chicken from the broth with a slotted spoon to a bowl; set aside to cool.
- Remove the onion and give it a squeeze to get as much of the flavor as possible. Discard the onion.
- Stir carrots, parsnips, and celery into the broth; bring to a boil and cook vegetables until tender, 10 to 15 minutes. Remove and discard peppercorns.
- While the vegetables boil, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Divide between 6 soup bowls.
- Remove meat from chicken and discard bones. Cut meat into bite-size chunks and stir into vegetable mixture with parsley. Season with salt. Ladle soup over noodles to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.99 Kcal (1809 kJ) | ||
| Calories from fat | 249.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.72g | 43% | |
|---|---|---|---|
| Cholesterol | 161.98mg | 54% | |
| Sodium | 190.9mg | 8% | |
| Potassium | 562.43mg | 12% | |
| Total Carbs | 10.36g | 3% | |
| Sugars | 3.52g | 14% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 32.93g | 66% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 2mg | 11% | |
| Calcium | 49mg | 5% | |
| Amount Per 100 g | |||
| Calories | 162.96 Kcal (682 kJ) | ||
| Calories from fat | 94.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.46g | 43% | |
|---|---|---|---|
| Cholesterol | 61.11mg | 54% | |
| Sodium | 72.02mg | 8% | |
| Potassium | 212.17mg | 12% | |
| Total Carbs | 3.91g | 3% | |
| Sugars | 1.33g | 14% | |
| Dietary Fiber | 0.84g | 9% | |
| Protein | 12.42g | 66% | |
| Vitamin C | 4.4mg | 19% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.8mg | 11% | |
| Calcium | 18.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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