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Michele's Chicken Noodle Soup




Source of Recipe


Paula Deen


Recipe Introduction


The Lady and Sons Too Cookbook


List of Ingredients




One whole 3-4 pound chicken with skin and fat removed
3 quarts water
3 onions, quartered
3 stalks celery, halved
6 whole dried Chines black mushrooms (optional)
2 cloves garlic
4 sprigs fresh parsley
2 bay leaves
2 teaspoons salt
1/4 teaspoon black pepper
5-7 ounces of your favorite egg noodles (I prefer dumpling style)


Recipe



Place the chicken in a large stockpot. Add the water and place over medium-high heat. Add the vegetables, mushrooms (if using), garlic parsley, bay leaves, salt and pepper. Bring to a boil, reduce the heat, and simmer, partially covered, for 1 1/2 hours. Remove the chicken from the pot. Remove the meat from the bones and cut into bite-size pieces, set aside. Remove the mushrooms, if using, and set aside. Remove and discard the bay leaves. With a slotted spoon, remove the rest of the solids from the stockpot. Puree the solids, adding some of the liquid from the stockpot, if it is too thick to blend; set aside. Return the remaining stock to a boil, add the noodles, and cook until al dente--tender, but, still slightly firm. Reduce the heat, stir in the pureed vegetables, chicken, and mushroooms, and serve.