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Old Fashioned Chicken Soup Recipe

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This recipe for Old Fashioned Chicken Soup, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Greenhalgh
Added: Monday, October 20, 2008


One cut-up chicken (or 4 chicken breasts)
6 cups water
1 onion (cut in wedges)
2 1/2 tsp. salt
10 peppercorns
4 bay leaves
1/2 tsp. garlic salt

1 T. instant chicken bouillon
1 C. celery, diced
2 C. carrots, diced
1 C. onions, diced
1 T. parsley flakes
1/2 pkg. Klusky egg noodles

Simmer cut-up chicken (or 4 chicken breasts) in 6 cups water until scum comes to surface. Skim it off and add 1 cut onion (wedges) 2 1/2 tsp salt. 10 peppercorns, 4 bay leaves, 1/2 tsp. garlic salt. Simmer approx. 1 hour or until tender. Don't overcook. Cool chicken in broth. Remove chicken, strain broth and chill. Remove fat. Add enough water to broth to make 9 cups. Add: bouillon, celery, carrots, onions and flakes.
Simmer just til tender. Cook 1/2 package (6oz) Klusky* egg noodles as directed on package, but don't salt water. Add cubed chicken and noodles. Don't cook more. Best when kept a day or so to improve flavor.
*Mrs. Weiss' brand is the best. You can get them at Dick's (pasta aisle, bottom shelf.




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