Serves: 10 to 12
1 whole, fresh, chicken (3-4 pounds)
2 celery stalks, halved
1 small-medium onion, halved
1 handful fresh parsley
3-4 carrots, peeled and sliced 1/4-inch thick
1 bag egg noodles or your favorite noodle (use rice for a gluten-free dish)
2 tbsp salt
Wash chicken and rinse chicken and remove all extra parts from the neck cavity. Place chicken in a large stock pot. Cover with at least an inch of water. Add celery stalks, onion, and parsley. Bring water to a full boil and simmer for at least an hour.
Once the chicken is cooked, remove from the pot and onto a plate to cool. Remove the celery, onion and parsley with a slotted spoon. Add sliced carrots to the broth. Bring to a boil and simmer until cooked, about 10 minutes. Remove broth and carrots from the heat and let cool.
Cook noodles in a separate pot according to package directions.
Pick white and dark meat from the chicken and tear into bite size pieces. Add the chicken and noodles to the broth. Add 2 tablespoons salt, or enough to suit your taste.
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