Ingredients
Serves: 6
Yields: 12 cups
2 carton(s) (26-ounce) reduced-sodium chicken stock or broth
2 cup(s) water
3 large carrots, peeled and thinly sliced
3 small parsnips, peeled and thinly sliced
3 stalk(s) celery, thinly sliced
1 large onion, finely chopped
3 1/2 cup(s) cooked, shredded chicken
1/2 pound(s) extra-wide egg noodles
2 tablespoon(s) minced parsley
2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
Preparation
