"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Volkman
Added: Saturday, November 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 quarts water
1 whole broiler-fryer chicken, about 3 1/4 pounds
salt
3 sprigs parsley
2 chicken bouillon cubes
8 oz. wide egg noodles (4 cups)
2 cans chicken broth
2 cups sliced carrots
2 cups sliced celery
1 medium onion, coursely chopped
1/8 teaspoon pepper
1/4 cup chopped parsley

Directions:
Directions:
In a large saucepot or dutch oven, combine water, chicken, 1 1/2 teaspoon salt and parsley sprigs. Heat to boiling. Cover, reduce heat and simmer 1 hour or until chicken is tender. Remove chicken and strain broth. Return broth to the pot; add chicken bouillon cubes, chicken broth and heat to boiling. Add carrots, celery, onion, pepper and 1 teaspoon salt. Cover and cook 5 minutes. Gradually add noodles so soup continues to boil. Cook uncovered, stir occassionally, until noodles are tender. Cut chicken into bite size pieces. Discard skin and bones. Add chicken and chopped parsley to soup. Heat about 5 minutes.

Personal Notes:
Personal Notes:
Rather than cooking a whole chicken, thighs and drumsticks can also be used. "I really never measure anything, just use recipe as a guide for ingredients since I make such a huge pot to take some to mom, dad, Jenny and Shannon and keep some for myself. I usually make a "soup run" in the evening so I don't have to store all the containers. Keep in mind that chicken soup is always better with dark meat than white (per mom). I also, very seldom use egg noodles. My choice is either spaetzel or packages of Reames frozen noodles."

 

 

 

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