This is a recipe born from trying different chicken soups over the years until coming up with this one that has just the right flavors and tastes for a delicious soup.
1 whole chicken, about 4 lbs, skinned to make it less fatty.
2 medium carrots, sliced
2 stalks celery, sliced
1 medium onion, chopped
1 medium to large parsnip cubed
1/4 -1/2 cup barley
1 – 2 Tablespoons salt, I use Kosher salt and I keep tasting to adjust salt.
1/2 teaspoon freshly ground black pepper
1 teaspoon dill
Different pastas~ I use alphabets (could be organic variety), wide noodles, extra fine noodles~to equal about 2 cups. Use less if you think that is too much for the broth.
Prepare chicken and place in large saucepan. Cover with water, enough to cover chicken by 2 inches, probably about 10-12 cups. Bring to a boil. Skim the foam that accumulates on top and discard. Add all other ingredients except pasta. Turn heat down to low and simmer for 1 hour, covered.
Add pasta and cook for 10 – 12 minutes or until pasta is cooked.
Adjust seasonings and serve.
Serves 4 main dish servings or 6 if part of a meal.
Note: You can leave the chicken in the soup as is, or take the meat off the bones and add just the meat to the soup, cut into small pieces.
Optional: I have added tomato, with garlic and Italian seasoning for an Italian flavor, leaving out the dill in this case. Of course then you can grate some parmesan over top to serve.