Chicken Noodle Soup
By á-2421
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Ingredients
- 2 cups each sliced carrots and celery
- 1 cup chopped onions
- 1 Tbsp salt
- 1/2 tsp pepper
- 2 cups broad egg noodles
- 1/2 cup frozen peas
- 2 Tbsp chopped fresh parsley
- Stock
- 5 lb. chicken legs
- 16 cups water
- 2 carrots chopped
- 2 celery stalks chopped
- 1 onion chopped
- 1 bay leaf
- 1 tsp salt
- 1 tsp dried thyme
- 1/2 tsp whole peppercorns
Details
Preparation
Step 1
Stock: In stockpot, bring chicken and water to a boil; skim off foam. Add carrots, celery, bay leaf, salt, thyme and peppercorns; simmer, uncovered for 2 hours. Remove chicken and refrigerate. Strain stock; pressing vegetables to extract liquid. Refrigerate for 8 hours, lift off fat and discard fat. In large saucepan bring stock to a simmer. Add carrots, celery, onions, salt and pepper; cook for 20-25 minutes or until tender. Remove chicken meat from bones, chop and add to soup. Add noodles; cook for 10 minutes or until tender. Stir in peas and parsley. (Makes 8 servings)
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