Simple Chicken Noodle Soup
"This recipe yields a rich broth and vegetables for soup, plus cooked chicken to use in other recipes. Use the white meat for our Asian Chicken Salad and the dark meat for our Tortilla Pie...."
INGREDIENTS
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1 whole chicken (3 to 4 pounds), giblets and liver discarded
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1 pound carrots, sliced 1/2 inch thick
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1 pound parsnips, sliced 1/2 inch thick
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2 medium onions, cut into thin wedges
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4 teaspoons coarse salt
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Cooked wide egg noodles, for serving
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