Dairy-Free Chicken Noodle Soup (Újházi Tyúkhúsleves)

Instructions

1. 1Place the about 1360 g whole chicken in a large, heavy-bottomed pot. Add the 3 medium carrots (peeled and cut into 2.54 cm pieces), 2 medium parsnips (peeled and cut into 2.54 cm pieces), 2 stalks celery (cut into 2.54 cm pieces), 1 large onion (peeled and quartered), 3 cloves garlic (peeled and smashed), and 10 cups chicken broth.
2. 2Bring the contents of the pot to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1 hour and 30 minutes, or until the chicken is cooked through and its internal temperature reaches 74°C.
3. 3Carefully remove the about 1360 g whole chicken from the pot and place it on a clean cutting board. Let it cool for about 15 minutes, or until it's comfortable to handle. Once cooled, shred all the chicken meat from the bones and discard the skin and bones.
4. 4Strain the hot broth from the pot through a fine-mesh sieve into a clean bowl or another pot. Discard the cooked vegetables and aromatics. Return the strained broth to the original large, heavy-bottomed pot.
5. 5Place the pot with the strained broth over medium-high heat and bring it to a gentle boil (100°C / 100°C). Add the about 225 g egg noodles and cook for 8 to 10 minutes, or until the noodles are tender but still have a slight bite. Check the noodles by tasting one.
6. 6Add the shredded chicken meat back into the pot with the noodles and broth. Stir in the 0.25 cup chopped parsley, 1 tsp salt, and 0.5 tsp black pepper. Heat gently for 2-3 minutes until everything is warmed through.
7. 7Serve the Dairy-Free Chicken Noodle Soup hot.

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