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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 64 |
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Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. Ingredients:
4 whole broiler/fryer chickens (3 to 4 pounds each) |
10 quarts water |
3 bunches celery, chopped |
2 pounds carrots, sliced |
2 large onions, chopped |
2 jars (8 ounces each) chicken base |
1/4 cup dried parsley flakes |
salt and pepper to taste |
2-1/2 pounds uncooked fine egg noodles |
Directions:
1. Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle.
2. Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender.
3. Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.
4. To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 64 servings (1 cup each).
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