Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 6-8 serving(s)
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

Submitted by Douglas Poe

"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."

Download

photo by Douglas Poe

Ready In:: 4hrs
Ingredients:: 16
Serves:: 6-8

ingredients

STOCK
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
SOUP
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

STOCK:
Place the chicken, carrots, celery, onion, and garlic in a large stockpot over medium heat.
Pour in only enough cold water to cover (about 3 quarts); too much will water will make the broth taste weak.
Add the peppercorns; allow it to slowly come to a boil.
Lower the heat to medium-low and gently simmer for 1 to 1-1/2 hours, partially covered, until the chicken is done.
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.
Carefully remove the chicken to a cutting board.
When chicken is cool enough to handle, discard skin and bones and shred the meat by hand; set aside.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
SOUP:
Bring stock back to boil.
Add carrots, celery, onion, chicken base, garlic powder, onion powder and cook for 5 to 10 minutes.
Add parsley, pepper and egg noodles; cook for another 10 minutes.
When noodles are done add chicken.
Adjust seasoning by adding salt and extra pepper if needed.