Cold Fighting Chicken Noodle Soup

Instructions

1. Remove skin and fat from the chicken and reserve. (I do so for much clear broth)
2. Place chicken in 8 qt pot and add about 5 qt of cold water. Set on medium-high heat to boiling.
3. Before the boiling process just started to remove the foam and discard.
4. Reduce the heat to medium-low. Add 1 carrot, 1 onion(cut in half),1 parsnip or turnip(cut in half),3 stalks celery, salt and pepper and leave to simmer for 45 to 60 minutes or until chicken is done and tender.
5. Remove chicken and all vegetables, used for flavoring the broth.
6. Strain chicken stock and set aside.
7. Wash the pot and return to the stove.
8. Cut chicken fat and chicken skin and fry it up quickly to melt the fat. We are going to use it to saute our vegetables.
9. Discard skin and fat.
10. Add shredded carrots and shredded parsnip, add chopped celery.
11. Saute for 10 minutes. To help vegetables to sweat and get tender, add 2 ladles of chicken stock.
12. Return strained stock to the pot, add Vegetta and leave on simmer for 10 minutes.
13. Cut fresh noodles into 1-inch pieces(or longer if you prefer).
14. Add to stock.
15. Add all the meat(shredded and cubed).
16. Turn off the heat and let rest for 10 minutes.
17. It only takes 5 minutes to cook fresh pasta and remaining heat should cook it to al dente.
18. If you using dry pasta, cook it 2 minuted under it's directed on the package.
19. In the end, add fresh parsley.
20. Taste it and add more salt and pepper needed.