Chicken Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large whole chicken
1/2 cup parsley flakes
15 chicken bouillon cubes
2 one-pound packages of baby carrots
1 bunch of celery
3 cups of egg noodles
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Directions: |
Directions:In a large soup pot, cover the whole chicken with about 3 quarts of water. Add the parsley flakes and bouillon cubes. Boil the chicken covered for about 1-1/2 hours. Carefully remove the chicken from the pot and allow to cool. Add the carrots and celery to the pot. Either chop the celery or use a food processer; leave the baby carrots whole. Allow the soup and veggies to continue cooking at a slow boil for about 1/2 hour longer. By now the chicken should be cool enough to handle; de-bone the chicken and break up into bite-size pieces. Return the chicken to the pot and cook another 20 minutes. Remove from heat and uncover. Add the egg noodles; they will cook in the hot broth. |
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Number Of
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Number Of
Servings:lots |
Personal
Notes: |
Personal
Notes: You can use chicken soup base in place of bouillon cubes if you like. I put the chicken in the fridge to cool it before de-boning. If you put the noodles in the broth while it is still on the heat, they will get mushy.
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