1
en (3 to 3 1/2 pounds), cut into 8 pieces
6 cups of water
5 carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 onions, peeled and each cut into 8 wedges
8 springs of flat-leaf parsley
1 1/2 teaspoons salt
1/2-teaspoon black pepper
1 1/2 cups medium egg noodles
In a Dutch oven, bring
en and water to a boil over high heat. Add carrots, celery, onions, parsley sprigs, bay leaves, salt, and black pepper. Return the mixture to a boil. Reduce heat to low, cover, and simmer 1 hour, or until the
en is no longer pink inside and the vegetables are tender. Remove and discard the bay leaves and parsley sprigs. Remove the
en from the soup. Skim the fat from the top of the soup with a large spoon. Remove and discard the
en skin. Remove the meat from the bones. Cut the
en meat into 1-inch pieces and return the soup. Add noodles and return the soup to a boil.
Reduce heat to medium and cook 5 minutes, or until the noodles are tender.
4 Servings
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