Chicken Noodle Soup — Jewish Food Society

Ingredients

• 2 bone-in skin-on chicken quarters
• 4 chicken wings
• 2 carrots, cut into 1 ½ inch pieces
• 2 zucchini, cut into 1 ½ inch pieces
• 2 medium yellow onions, peeled
• 1 golden potato, peeled and cut in half
• 4 celery stalks with leaves, roughly chopped
• ½ bunch dill and ½ bunch parsley, tied into a bouquet with butcher's twine
• 1 parsley root, parsnip or celery root, peeled and cut into 1 ½ inch pieces
• 2 teaspoons ground sea salt
• ¼ teaspoon ground black pepper
• 12 ounces store-bought wide or thin egg noodles