Directions
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Step 1
Roughly chop the Carrot (3) and Celery (3 stalk).
Step 2
Cut the Onion (2) into large pieces; the Garlic (1 clove) and Parsnip (1), and Turnip (1) in half.
Step 3
Put all prepared vegetables in the pot and rest the Organic Whole Chicken (1) on top of the vegetables.
Step 4
Add in whole Black Peppercorns (20), Fresh Thyme (1/2 bunch), Fresh Parsley (1/4 bunch), and Bay Leaf (4). Fill with water until all ingredients are covered. Bring to a boil and bring down to a simmer for 2 hours.
Step 5
Carefully place chicken in a large bowl. Strain broth through a fine strainer, and set aside. When chicken has cooled, remove bones, shred the meat and set aside. Cook Egg Noodles (1 package) according to package instructions and set aside.
Step 6
Mince Garlic (3 clove). Chop an Onion (1), Carrot (3) and Celery (4 stalk) into bite-size pieces. Pour Olive Oil (2 tablespoon) in a large pot and add the vegetables, along with Fresh Thyme Leaves (1 teaspoon) and a Bay Leaf (1).
Step 7
Saute for a few minutes and season with Salt and Pepper (to taste). Add chicken broth and bring back to full heat. Add shredded chicken and simmer for 5 minutes.
Step 8
Add salt and pepper. Serve with fresh parsley and freshly grated Parmesan Cheese (to taste).
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