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Super Chicken Soup

Source of Recipe

Aunt Saunny

1 (3-5 lb.) stewing chicken
1 med. onion, chopped
1 green pepper, chopped
5 carrots, sliced
5 stalks of celery, sliced
2 zucchini, sliced
1 tsp salt
1 tsp ground allspice
2 cloves garlic, minced
1 ear of corn, cut in chunks (I use frozen or canned nibblets instead)
2 potatoes, cut in chunks
1 (8 oz.) pkg. egg noodles

1. In a large stock pot, bring to boil enough water to cover chicken
2. Add chicken, onion, green pepper, 3 carrots, 1 zucchini, salt, allspice
and garlic. (I place the chicken in either cheesecloth or a
strainer for easier removal - chicken tends to fall apart making it difficult to
remove.)
3. Cook, partially covered, over med. heat for about one hour.
4. Lift chicken from water and cool.
5. Remove skin, fat and bones and cut meat into small chunks.
6. Remove vegetables from liquid, place in blender and blend until
smooth.
7. Dilute vegetables puree with some of the broth from the stockpot,
then strain.
8. Add strained liquid and meat to broth in stock pot. Sit in 2 carrots,
1 zucchini, corn, celery and potatoes.
9. Cook until vegetables are tender. Add egg noodles and cook until
noodles are tender.

8-10 servings.