HOMEMADE CHICKEN SOUP

By Jaxson

Ingredients

• 1 WHOLE CHICKEN
• 3 QUARTS LOW SODIUM CHICKEN BROTH
• 6 CARROTS PEELED
• 4 STALKS CELERY
• 3 MEDIUM ONIONS PEELED
• 5 BLACK PEPPERCORNS
• 1 CLOVE GARLIC CRUSHED
• 10 SPRINGS PARSLEY
• 2 SPRINGS THYME
• 1 BAY LEAF
• 2 TBSP UNSALTED BUTTER
• 4 LEEKS
• 1 TSP SALT
• 1 TSP FRESH GROUND PEPPER
• 2 CUPS MEDIUM EGG NOODLES

Preparation

Step 1

PLACE CHICKEN AND CHICKEN BROTH IN LARGE STOCKPOT AND SET IT OVER MEDIUM HEAT. ROUGHLY CHOP 2 CARROTS, 2 CELERY RIBS, AND ONE ONION AND ADD TO BROTH. ADD THE PEPPERCORNS, GARLIC, 2 SPRINGS OF PARSLEY, THYME, BAY LEAF AND ENOUGH WATER TO COVER CHICKEN. BRING BROTH 2 A BOIL, REDUCE HEAT TO SIMMER AND COOK UNTIL CHICKEN IS TENDER....ABOUT 1 1/4 HOURS. SKIMMING THE SURFACE PERIODICALLY. REMOVE THE CHICKEN AND PLACE IN LARGE BOWL, STRAIN THE BROTH, CLEAN BOWL OR STOCKPOT. SLICE THE REMAINING CARROTS, CELERY, ONIONS, LEEKS INTO 1/4 THICK PIECES.