Chicken Noodle Soup

By á-164884

Recipe from my Great Grandma Fary on my mother's side
Every Sunday she made this soup.

Yields: 6-8 servings

Ingredients

• 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

Preparation

Step 1

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.