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1
Combine in a large pot: 1 chicken breast half (with skin and bones for best flavor), 1 quart chicken broth.
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2
Bring to a boil and then turn down to a simmer.
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3
Skim any foam from the top of the liquid.
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4
Add: 1/2 medium onion, peeled and sliced, 1/2 carrot, peeled and sliced, 1/2 celery stalk, trimmed and sliced, 1/4 parsnip, peeled and sliced, 1 parsley sprig.
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5
Cook at a gentle simmer for 40 minutes.
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6
Turn the broth off and carefully lift the chicken out of the broth and let cool.
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7
Strain the broth through a fine strainer and discard the vegetables.
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8
Skim off the fat and add salt to taste.
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9
When the breast is cool, remove the skin and any bones and shred the meat into bite-size pieces.
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10
Put the meat into a bowl and cover with a spoonful or two of broth to keep the meat from drying.
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11
Meanwhile bring a pot of salted water to a rapid boil.
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12
Add: 1 ounce fettuccine noodles, broken or cut into bite-size pieces.
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13
Cook until tender, then drain in a colander and rinse in cold water.
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14
Put in a heavy stockpot: 3 tablespoons diced onions, 3 tablespoons diced carrots, 3 tablespoons diced celery, 2 tablespoons diced parsnip, Salt.
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15
Cover with 2 cups of the chicken broth and cook at a gentle simmer until tender, about 15 minutes.
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16
Once the vegetables have finished cooking add the remaining broth, the cooked noodles, and the shredded chicken meat.
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17
Taste and adjust with salt as needed.
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18
Just before serving, stir in: 1 teaspoon chopped fresh dill.
