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Chicken Soup Recipe

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

Tara Gordon
Added: Sunday, March 19, 2006


1 broiler chicken, quartered
1 bunch carrots
1 bunch celery
1 large onion
2 medium parsnips
salt and pepper to taste

1 package (16 oz.) fine egg noodles

** 2 liters of low-salt chicken stock instead of water will cut
time down by about 45 minutes.

Chop vegatables into 1/4 inch cubes (do not worry about
peeling carrots or parsnips) and lay in the base of a large
boiling pot. Add chicken. Add water or chicken stock to cover
and bring liquid to a boil, uncovered. Reduce heat to a simmer,
and cook covered for 2 hours.

Remove chicken from pot. When chicken is cool enough to
handle, strip into bite size pieces to be added to soup or keep
to make a chicken salad.

Skim the thin layer of fat off the top of the soup and discard.

Bring pasta water to boil and cook egg noodles (usually three
minutes) drain. In bowls add noodles, ladel soup with
vegatables and add chicken if desired.

To store soup, transfer into tupperware and let cool to room
temperature before storing in refrigerator or freezer.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 hours, largely unattended




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