Mom's Chicken Noodle Soup

Chicken Noodle Soup

This will cure what ails you!  Also called mom’s penicillin, this will work better than any medicine on the market!

I always make this soup with a side of Red Lobster Biscuits! Umm-Umm Good!

You can cut the chicken up if you need to fit it in your pot.


Chicken Noodle Soup

Ingredients

3 lb. whole broiler-fryer chicken
4 ½ cups water
1 teaspoon salt
½ teaspoon pepper
3 medium stalks of celery with leaves, divided
3 peeled carrots, divided
2 small onions, divided
Fresh parsley
1 cube chicken bouillon
1 cup uncooked medium egg noodles (2 ounces)

Directions

1. Remove the giblets and neck from cavity of the chicken.  Discard pouch, if there is one, and place the giblets, the neck and the chicken into a large stockpot or Dutch oven.  Add 1 cut up stalk of celery, 1 cut up carrot, one onion cut into wedges, and a few sprigs of parsley. Heat to boiling.  Reduce heat to low, cover and simmer for 45 minutes.  Skim any foam from the broth.

2. Remove chicken from broth.  Cool chicken 10 minutes or until cool enough to handle.  Strain broth; discard vegetables.

3.  Remove skin and bones from chicken. Cut chicken into ½-inch pieces; set aside.  Skim fat from broth; add enough water to measure 5 cups.

4. Combine broth, 2 diced carrots, 2 diced stalks of celery, 1 chopped onion, and the bouillon. Heat to boiling; reduce heat to low.  Cover and simmer for 15 minutes or until carrots are tender.

5.  Stir in noodles and chicken.  Heat to boiling; reduce heat to low.  Cover and simmer 7 to 10 minutes or until noodles are cooked.  Sprinkle with chopped parsley.


Makes 4 1 ½ -cup servings



This recipe was adapted from my favorite cookbook Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th Ed.)

Chicken Noodle Soup

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