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Mom's Chicken Noodle Soup

Source of Recipe


Ellen Sweets






List of Ingredients



• 1 lb. chicken wings
  
• 1 lb. chicken necks
  
• 1 bay leaf
  
• 2 cloves garlic, sliced
  
• 1 tsp kosher salt
  
• 4 cups chicken stock (homemade, packaged or canned)
  
• 1 large yellow onion, chopped
  
• 2 large carrots, chopped
  
• 3 celery stalks, chopped
  
• 4 ounces sliced mushrooms (optional)
  
• 1/4 tsp thyme
  
• 1/4 tsp basil
  
• 1/4 tsp savory
  
• 1/2 tsp white pepper
  
• 1-1/2 cups fine egg noodles or 3 ounces fine spaghetti, broken into pieces
  
• 1/4 cup chopped fresh parsley
  






Instructions



1. In an 8-quart saucepan or stockpot, simmer wings and necks in 5 cups water. Add bay leaf, garlic cloves and salt. Simmer low for 45 minutes. Remove chicken parts to cool.
   
   
2. Add chicken stock, onion, celery, carrot and mushrooms, if using. Simmer for 15 to 20 minutes. Add thyme, basil, savory and white pepper.
   
   
3. Meanwhile, separate skin and meat from wings, discarding the skin and bones. Add meat to pot. Bring pot to a boil and stir in noodles and cook according to instructions. Add additional stock, if necessary. Stir in chopped parsley 3 minutes before pasta is done.
   
   Ladle into bowls and serve with hot whole wheat bread.
   
   Serves 4