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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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If you don't have time to make the stock, use 2 to 3 boxes of chicken broth. Bring broth to boil; add 2 to 3 boneless skinless chicken breasts diced, and 1 teaspoon granulated garlic; cook 10 to 15 minutes. Then follow the steps for the soup. Ingredients:
1 whole chicken, rinsed, giblets discarded (about 3 1/2 pounds) |
2 carrots, sliced |
3 celery ribs, cut in large chunks |
2 large white onions, quartered |
1 head garlic, halved |
1 teaspoon whole black peppercorn |
2 cups carrots, sliced or 2 cups carrots, diced |
2 cups celery, sliced, with leafy green tops |
1 cup onion, diced |
1 tablespoon chicken base (or use 3 chicken bouillon cubes) |
1 teaspoon garlic powder |
1 teaspoon onion powder |
2 tablespoons parsley (fresh or dried) |
2 1/2 cups uncooked extra fine egg noodles |
salt |
1/4 teaspoon pepper |
Directions:
1. STOCK:.
2. Place the chicken, carrots, celery, onion, and garlic in a large stockpot over medium heat.
3. Pour in only enough cold water to cover (about 3 quarts); too much will water will make the broth taste weak.
4. Add the peppercorns; allow it to slowly come to a boil.
5. Lower the heat to medium-low and gently simmer for 1 to 1-1/2 hours, partially covered, until the chicken is done.
6. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
7. Carefully remove the chicken to a cutting board.
8. When chicken is cool enough to handle, discard skin and bones and shred the meat by hand; set aside.
9. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
10. SOUP:.
11. Bring stock back to boil.
12. Add carrots, celery, onion, chicken base, garlic powder, onion powder and cook for 5 to 10 minutes.
13. Add parsley, pepper and egg noodles; cook for another 10 minutes.
14. When noodles are done add chicken.
15. Adjust seasoning by adding salt and extra pepper if needed.
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