1 whole chicken, cut up
1 pkg. chicken soup vegetables or:
several small packaged fresh carrots to taste (I like alot)
4 celery sticks
1 parsnip
1 turnip
1 large onion
5 Telma chicken bouillon cubes (found in ethnic section)
fresh parsley
salt and pepper to taste
thin egg noodles
Boil chicken in a large pot submerged in water. Add all vegetables cut into 1" pieces and onion cut in half. Leave parsley for toward the end. Continue cooking and add all Telma cubes. Add salt and pepper to taste. Take the chicken out and shred into pieces. I like alot of chicken in the soup but I do set aside some of the white meat and make chicken salad with celery, mayo, dijon mustard, dill weed and salt and pepper to taste. Return chicken to the soup. I also like all of the vegetables in the soup. Add fresh parsley to taste. When all vegetables are tender refrigerate soup several hours or overnight. Skim fat off the top and serve with cooked thin egg noodles or also very good with matzo balls.
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