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Dock Party Chicken Soup (archive recipe) Recipe

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This recipe for Dock Party Chicken Soup (archive recipe) is from Treasures from the Galley, 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 (3-4 lb.) chicken
4 qt. of water
1 each: celery stalk with leaves attached, carrot (or 2)
1 onion, quartered
1 tbsp. onion, minced
8 whole peppercorns
seasoned salt
2 bouillon cubes or chicken broth flavor packets
1 (10 or 12oz.) pkg. noodles (I use R & F® rotini)
4 (10oz.) cans of cream of chicken soup
parsley flakes, red pepper flakes and freshly ground black pepper
Directions:
Directions:
In very large pot (6 qt.) simmer chicken, celery, carrot, onion, peppercorns and 1 tbsp. seasoned salt, in water. Cook until chicken falls apart.
Remove chicken from pot. Let cool. Skin, bone and tear meat into pieces. Set aside.
Press as much liquid from vegetables as possible.
Strain broth through a sieve. Return broth to pot. Bring to a boil.
Cook noodles in the boiling broth about 6 minutes. Add bouillon cubes, stirring to mix well. Stir in undiluted canned soup.
Stir gently to dissolve lumps but not to break noodles.
Stir in chicken pieces; add remaining tablespoon onion, parsley, red pepper, black pepper and additional salt, if desired. Heat through.
Serve with hot buttered corn bread and wine.
Personal Notes:
Personal Notes:
Soup is wonderful on a cold night at South Shore!
This archive recipe recovered by Philip Kropf.

 

 

 

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