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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 16 |
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I love cooking from scratch and turning a recipe into my own personal creation . This soup is one I developed gradually over the years...after some experimenting. Ingredients:
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up |
2-1/2 quarts water |
4 medium carrots, cut into 1/2-inch pieces |
1 medium onion, chopped |
1/2 cup chopped celery |
5 chicken bouillon cubes |
2 tablespoons dried parsley flakes |
1 tablespoon dried thyme |
1 teaspoon each rubbed sage and poultry seasoning |
1 teaspoon salt, optional |
1/2 teaspoon pepper |
1 large bay leaf |
1 package (12 ounces) frozen noodles or 2 cups cooked noodles |
Directions:
1. In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender.
2. Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf. Yield: 16 servings (4 quarts).
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