• 1 chicken, about 4 lbs. each
• 3 large carrots, scraped and cut into 1 inch strips
• 2 celery stalks, cut into 1 inch strips
• 1 large turnip, peeled and cut into 1 inch strips
• 3 parsnips, scraped and cut into 1 inch strips
• 2 cups leek, coarsely chopped, including some green
• 2 quarts chicken stock
• 3/4 lb. thin egg noodles

Place first 7 ingredients in a pot just large enough for chicken to be covered with liquid. Bring to a boil over high heat.

Reduce heat to low, partially cover and simmer 1 hour, occasionally skimming film from top.

Cook noodles in a separate pot of boiling salted water 5-6 minutes until al dente. Drain and divide into serving bowls.

Carve chicken into individual portions and add to serving bowls. Pour broth and vegetables into each serving bowl.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 648, fat 30.1g, 42% calories from fat, cholesterol 162mg, protein 41.3g, carbohydrates 51.7g, fiber 6.0g, sugar 7.8g, sodium 1109mg, diet points 14.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.1, Fruit: 0.0, Bread: 2.0, Lean meat: 4.9, Fat: 2.8, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Beaujolais, or Chenin Blanc.