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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

RON STONE'S CHICKEN SOUP Recipe

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This recipe for RON STONE'S CHICKEN SOUP is from The TANKERSLEY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large chicken, 3 to 4 lb.
1 stalk celery, with leaves
1 carrot
1 onion, quartered
8 whole peppercorns
2 bouillon cubes
parsley flakes
seasoned salt
pepper
red pepper flakes (can be omitted)
4 cans cream of chicken soup
1 (12 oz. package wide egg noodles
Directions:
Directions:
In very large pot (I use a 6 quart one), simmer chicken, celery, carrot, onion, peppercorns and 1 teaspoon seasoned salt in 4 quarts water until chicken falls apart. Remove chicken from pot; let cool, then skin, bone and tear into pieces. Strain broth and return to pot, pressing as much of the liquid from vegetables as possible through sieve. Bring to a boil. Cook noodles in boiling broth 6 minutes. Add chicken bouillon cubes, stirring to mix well. Stir in cream of chicken soup (undiluted). Stir gently to dissolve lumps, but try not to break the noodles too much. Stir in chicken pieces. Add parsley flakes, red pepper flakes, pepper and additional salt if desired. Heat through and serve with lots of buttered cornbread. Enjoy!

I used boneless skinless chicken thighs and breast and I did omit the red pepper flakes – ya’ll would probably like it and I think I added a small package of green peas

 

 

 

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