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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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This is from the cookbook Savor the Flavor of Oregon . Fairly standard chicken soup recipe kicked up a notch with curry. Could easily be adapted for crock pot. Ingredients:
3 1/2 lbs whole chickens, cut up and skinned |
8 cups water |
2 onions, chopped |
2 cups celery, chopped |
2 cups carrots, chopped |
3 chicken bouillon cubes |
2 teaspoons salt |
1/2 teaspoon seasoning salt |
1 teaspoon curry powder |
2 teaspoons worcestershire sauce |
1 -2 cup noodles (i use corkscrew for fun!) |
Directions:
1. Put all ingredients except the noodles into a large pot; bring to a boil then reduce heat a simmer for 1 hour.
2. Remove chicken; let broth simmer another hour or two.
3. Take chicken off bones and return chicken to pot.
4. Add noodles and cook until noodles are done (see noodle package for expected time).
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