In a large stock pot add olive oil and saute the
onion and the carrots until soft, then add the
garlic and saute for about 15 seconds, then add
the chicken stock,chicken, parsnip and the bay
leaf and bring to a boil. Reduce the heat and
simmer for 40 minutes.
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After 40 minutes remove the chicken from the pot
and shred, leave the chicken out of the pot for
now. Bring the stock back to a boil and add the
egg noodles, cook at a boil for about 8/10
minutes. Reduce back.to a simmer and add the
chicken, celery,parsley and the dill,and cook an
additional 15/20 minutes and serve.
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