Description
Home style chicken noodle soup that really makes a wonderful side or meal, it cures what ails you. If you like lots of noodles use a whole pound of them. Serve hot with your favorite salad and bread. This freezes or doubles well.
Ingredients
- 1 gallon water
- 1 (4 pound) whole chicken, cut into pieces
- 1 large onion, peeled and halved
- 3 bay leaves
- 10 whole black peppercorns
- ⅔ bunch celery, leaves reserved
- 1 pound whole carrots
- 3 tablespoons chopped lemon grass (Optional)
- ¼ cup chicken bouillon powder
- 1 pound carrots, peeled and sliced
- ⅓ bunch celery, chopped and leaves reserved
- 1 (8 ounce) package dry egg noodles
Instructions
- Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat
- cover and simmer
- skimming fat as needed
- 30 minutes.
- Place the halved onion
- bay leaves
- peppercorns
- whole celery
- whole carrots and lemon grass in the pot and simmer
- covered 1 hour.
- Strain broth and reserve chicken. When chicken is cool enough to handle
- remove skin and cut meat into bite-size pieces.
- Return strained stock to pot over high heat
- and stir in chicken base
- chopped celery and chopped carrots. Bring to a boil
- then reduce heat
- cover and simmer 20 minutes
- or until carrots are tender.
- Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked
- about 10 minutes more. Stir in chicken and heat through.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 12