Chicken Broth

1. If the carrots are really fat on the end, slice them in half but if they're fairly thin, you can leave them whole. Same with the parsnip.
   1 lb carrots peeled , 1 large parsnip peeled
2. Cut off the ends of the celery, clean it well and slice them in half lengthwise.
   1 lb celery cleaned
3. Peel the skin off the onion and leave it whole. Place all of the vegetables in a large 16-20qt pot.
   1 large onion whole
4. Place the whole chicken on top of the vegetable and then fill the pot with water. It's quite heavy so it may be easier fill it halfway, carry it to the stove and then use another bowl to add more water until it's full.
   1 whole chicken, a lot of water
5. Turn the heat up to high and add in the salt and vegeta. Stir the soup, place the lid on part of the way and allow the soup to come to a boil.
   1-2 Tbsp fine sea salt*, 3-4 Tbsp vegeta*
6. Once it comes to a boil, reduce the heat to medium and use a large spoon to remove the fat/residue (foam) that floats to the top. Discard the fat and add in the peppercorns.
   2-3 Tbsp black peppercorns*
7. Stir the soup and allow it to simmer for another 3-4 hours, until the soup is a golden color. I also like to test the carrots, I want them to be soft throughout but not mushy.
8. During this 3-4 hours, the soup will start to evaporate and reduce so I continue to add water to keep the pot filled all the way so I get as much as possible out of it. You may also need to add more salt if you're doing this so feel free to taste it every so often.
9. Once the soup is done, turn the stove off and cover it with the lid (you can leave it off to cool quicker but it may create a film on top that I would take off). Allow it to cool for a few hours so you don't burn yourself when straining it.
10. Once the soup has cooled - it can be warm or room temperature - take out any large chunks of vegetables and chicken and place them into a large bowl.
11. Once the large chunks are removed, strain the soup with a fine sieve. I do this by stacking a fine mesh sieve over a large sieve on top of another large pot and then pour the soup from one pot into another. You will need to split it between two pots or pour some of the strained soup into containers you can freeze and just leave out how much you need at the moment.
12. If you are freezing, I linked some glass containers in the blog post and I generally fill 6 of them while still having a full pot of soup left. Make sure to allow the soup to cool completely before putting the lid on and freezing.
13. Finished Soup
14. To add noodles, bring the broth to a boil. Once it's boiling, add in the noodles and stir. Reduce the temperature to medium and cook for 1-5 minutes, depending on the type of noodle you have.

    For chunkier noodle (the egg pastina I got from amazon), takes closer to 5 minutes but my mom's tiny thin homemade squares or the angel hair-like noodles, take only about 1-2 minutes.
15. Turn the stove off, add in a couple leaves of lovage or parsley and leave the lid on for 5-10 minutes. Serve hot with fresh cracked pepper. Feel free to add in some of the carrots or chicken to individual bowls as well (I don't recommend adding it in to the pot of soup directly).