Chicken Soup

Wonderful! From Goodhousekeeping, January 2005

Chicken Soup
Chicken Soup

PREP TIME

45

minutes

TOTAL TIME

195

minutes

SERVINGS

16

cups

PREP TIME

45

minutes

TOTAL TIME

195

minutes

SERVINGS

16

servings

Ingredients

  • 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)

Directions

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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