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Ingredients
- 4-5 lb. Organic Whole Fryer Chicken (with skin)
- 2 TBSP Sea Salt
- Cover Filtered Water
- 4 TBSP Sea Salt
- 1 TBSP Freshly Ground Black Pepper
- 2 TBSP Garlic Powder
- 2 TBSP Paprika
- Dash Cayenne
- 2 lb. Carrots (3/4 inch chop)
- 1 Bunch Celery (Destring and rough chop) (This is NOT one rib, the whole stalk)
- 2 lbs. White Onion (Rough chop)
- 2 Cups Italian Flat Leaf Parsley (cut once)
- 1 Pkg. Extra Wide Egg Noodles
Details
Adapted from youtube.com
Preparation
Step 1
In a 6 ½ quart Dutch oven, place whole fryer chicken with 2 TBSP sea salt and cover with filtered water. Bring to a boil and simmer until chicken is falling off the bone. (About 1 hour or more) Remove chicken from Dutch oven, debone and remove the skin. (Retain cooking juices. This is your home made chicken broth.) Boil the chicken broth until it is reduced by almost half.
Tear chicken into bite size pieces and return to Dutch oven. Add 4 TBSP sea salt, black pepper, garlic powder, paprika, cayenne, carrots, celery, onion, and parsley. Simmer until vegetables are done. (About 30 minutes to 1 hour depending on the size of the vegetables) In a separate pan, prepare egg noodles according to package instructions.
How to serve: Place desired amount of egg noodles in the bottom of a bowl and ladle the soup over the noodles. Serve with crackers or bread.
Note: You can make the soup the day before for even more amazing flavor. Slightly undercook the vegetables. Warm up on the stove to serve. Always make fresh noodles every time you serve the soup. Freezes well if veggies are slightly undercooked.
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