Chicken Noodle Soup
Recipe from my Great Grandma Fary on my mother's side
Every Sunday she made this soup.
Yields: 6-8 servings
- 1 frying chicken (no neck and remove excess skin)
- Carrots as desired chopped
- Celery chopped
- Onion chopped
- 1 -2 bay leaves
- Parsley flakes
- 4 - 5 chicken bouillon granules
- 1 garlic clove
Rinse chicken and put in a pot with 12 – 14 C of cold water.
Bring to a boil, then turn down and skim off fat.
Add cup of vegetables as many as you desire.
Add 1 – 2 bay leaves (when soup is done remove bay leaves)
Sprinkle a layer of parsley flakes on top of soup.
Add 4 -5 tsp chicken bouillon granules. Simmer for 1½ hours
May add 1 clove of garlic if desired.
When soup is finished de-bone chicken and then add chicken back to soup.
You can add cold cooked noodles if desired when ready to eat.