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Chicken Soup


From Goodhousekeeping, January 2005

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  • 8 medium stalks of celery
  • 7 medium carrots
  • 1 whole chicken (about 3 1/2 pounds)
  • 2 pounds chicken leg quarters
  • 1 medium onion, cut up
  • 1 garlic clove, cut in half
  • 1/2 bunch of fresh parsley
  • 8 sprigs of fresh thyme
  • 20 whole peppercorns
  • 2 bay leaves
  • 1 teapsoon salt
  • 12 cups cold water
  • 3 cups medium egg noodles- uncooked (I use gluten free noodles)


Servings 16
Preparation time 45mins
Cooking time 195mins


Step 1

1. Cut 4 stalks celery and 3 carrots crosswise into 2-inch pieces;place in 8 quart sauce pot. Add chick with neck and gizzards(no liver), chicken legs, onion, garlic, thyme, peppercorns, bay leaves, salt and water; heat to boiling over high heat. Reduce heat to low and simmer, uncovered, 2 hours.

2. Meanwhile, cut remaining 4 stalks of celery and 4 carrots crosswise into 1/4 inch slices. Cook noodles and set aside.

3. Remove sauce pot from heat; with tongs, transfer chicken to jelly-roll pan. Strain both through colander into large bowl; discard solids. Skim off far and discard. Return broth to sauce pot.

4. Heat broth to boiling over high heat. Meanwhile. remove skin and bones from chicken; cut meat into 1/2-inch pieces.

5. When broth boils, add celery and carrot slices; heat to boiling. reduce heat to medium high; cook vegetables;uncovered. 10 minutes or until very tender. Remove sauce pan from heat. Site in chicken and noodles.


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