Chicken Soup With Brown Rice-Millet Noodles

• 6 sprigs flat leaf parsley
• 2 bay leaves
• 6 cloves (whole)
• 1 teaspoon black peppercorns
• 4 lbs skinless chicken breasts (with bone, no skin or fat)
• 1 medium onion, quartered
• 3 celery ribs (3 more for stock)
• 4 garlic cloves
• 8 cups fat-free chicken broth (gluten free)
• 8 ounces parsnips, cut into 1 inch pieces
• 3 medium carrots, cut into 1 inch pieces
• 8 ounces gluten-free pasta, cooked (brown-rice millet noodles)

1. Make bouquet garni out of cheesecloth. Bundle 1st four ingredients tightly into it.
2. Combine stock, bouquet garni, chicken, garlic, onion and 3 celery stalks into large pot. Boil. Reduce heat and simmer for at minimum 30 minutes. Remove chicken and allow to cool. Remove chicken from bone and reserve.
3. With a strainer and more cheesecloth clean the broth by pouring broth through cheesecloth into a bowl, remove onion, celery and debris from broth.
4. Return broth to rinsed out pot and add parsnips and fresh celery. Simmer covered until parsnips and celery are tender.
5. Add carrots and chicken to the pot and cook until carrots are tender. 15 minutes or so.
6. Discard bouquet garni. Ladle noodles into serving bowl and cover with soup.

flat leaf parsley, bay leaves, black peppercorns, chicken breasts, onion, celery, garlic, chicken broth, parsnips, carrots, pasta

Taken from www.food.com/recipe/chicken-soup-with-brown-rice-millet-noodles-214903 (may not work)