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Chicken Soup Recipe

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

Contributor:  
Contributor:  
Anna Kenney
Added: Friday, December 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
To be perfect, the stewing chicken should be rubbed with half a lemon and placed in a large pot with an onion stuck with:
4 whole cloves
2 quartered carrots
1 large chopped celery stalk and leaves
1/2 cup coarsely chopped parsley
2 bay leaves
1 tsp. thyme
2 tsp. whole peppercorns and 2 tbsp. coarse salt.
handful of tiny egg noodles

If desired, add baby Lima beans, peas, egg noodles, or dumplings etc

Directions:
Directions:
Completely cover with boiling water and bring to the boil.
Reduce heat, cover, and simmer gently for 2-3 hours, or for as many hours as it takes to make the chicken tender.

The broth this method produces is a miracle in itself... simmer a handful of tiny egg noodles in some of it and rush the succulent results to the nearest sick friend.

Reserve the choicest pieces of chicken, such as the breast, to use in another recipe and return the rest of the flesh, cut into small pieces, to the broth. If desired, add baby Lima beans, peas, egg noodles, or dumplings etc. and simmer for a few minutes before serving.

 

 

 

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