Ingredients

4 whole chicken legs, about 3 pounds

6 cups reduced-sodium chicken broth

12 baby carrots, cut in half on the diagonal

1 stalk celery, cut on the diagonal about ½-inch thick

Half of a small rutabaga, peeled and cut into ½-inch dice

1 small onion, coarsely chopped

1 small bunch of fresh dill, tied together with string

2 cups fine egg noodles

2 tablespoons chopped fresh parsley

Salt and freshly ground black pepper, to taste

Preparation

1. Using your hands and paper towels, pull the skin off the chicken legs and discard the skin. In the deep solid steam tray, combine the legs, broth, carrots, celery, rutabaga, onion, and dill. Cover with foil and slide into steam oven. Cook on CUSTOM or COOK at 212°F for 35 minutes, or until the chicken is cooked through.

2. Remove tray from oven and skim the froth from the broth if necessary. Remove the fresh dill and discard it. Remove chicken legs from soup, put them on a plate, and cool them quickly in the refrigerator just until able to handle, 5 to 10 minutes.

3. Stir the noodles and parsley into the soup. Cover with foil, return to steam oven, and cook on CUSTOM or COOK at 212°F until noodles are tender, about 10 minutes.

4. Meanwhile, pull the cooled chicken meat from the bones and discard the bones. Break the meat into bite-sized pieces. Remove soup from steam oven when noodles are tender and stir chicken into soup. Season with salt and pepper and ladle into shallow bowls to serve.