Chicken Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 lbs Fresh Thawed Chicken (giblets removed from cavity)
4-5 c Water
2 Bay Leaves
1 c Ham, finely diced
1 c Celery, finely diced
1 c. Carrot, finely diced
2 slices Ginger Root
1/2 c White Onion, finely sliced (add more to taste if desired)
1 pkg Egg Noodles
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Directions: |
Directions:Bring water to a rolling boil in a large stock pot. Place chicken breast side down in pit and reduce temperature to a gentle simmer. Cover and cook for 15 minutes. Turn chicken over and cook covered at a slow simmer for an additional 15 minutes.
Remove chicken from pot and place on cutting board to cool. Pour broth into mayo jars or glass bowls to cool. Skim fat off the top. When bird is cook enough to handle, remove all skin and shred or cut chicken into bite sized portions.
Add one cup or more water to the skimmed chicken broth. Bring to a boil and reduce to slow simmer. Add the ham, celery, carrot, ginger, and onion to the broth.
Simmer all ingredients approx 30 minutes. Add desired amount of fresh chicken. Heat long enough to warm chicken pieces. Remove bay leaves. Retain ginger slices in soup, but warn people to watch for them.
To serve; cook egg noodles as directed in a separate pot. Drain. Add to soup base and serve.
Soup without noodles can be frozen in tupperware containers for several weeks. Always cook noodles separately before adding to the soup base in order to prevent all of the liquid from being absorbed by the noodles. |
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Personal
Notes: |
Personal
Notes: JOE'S VERSION: Joe did everything in one stop. Put the chicken and other ingredients in the pot at the same time. Cool the chicken broth and vegetables and skim off the fate. Add back the chicken pieced and freeze it or eat it! Grandma Charlotte would spend an entire day cooking this for the boys when she came to visit to make sure I had it available if they were ever ill. Grandma and Joe swore this soup kept you healthy.
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