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Chicken/Turkey Noodle Soup

Source of Recipe


Jeannine Barnes + Mia



List of Ingredients



• 1 whole roasting chicken (may substitute 3-4 turkey legs)
  
• 16 - 18 cups water
  
• 1 head of celery
  
• 1 pound of carrots
  
• 3 large onions
  
• egg noodles
  
• 1 tablespoon dry basil
  
• 1 teaspoon dry parsley (optional)
  
• 1 teaspoon dry dill (optional)
  
• 1 teaspoon dry tarragon (optional)
  
• 6-8 chicken bullion cubes (the amount it takes to make 6 cups of bullion)
  
• freshly ground black pepper to taste
  






Instructions



1. Place the whole chicken in a large pot and cover with water. Heat over medium high heat and bring to a boil, reduce heat to medium low and cook for 1 hour.
   
   
2. While the chicken is cooking peel and slice carrots/celery/onions.
   
   
3. Once the chicken has finished cooking remove and let cool for 10 minutes. You can keep the pot of cooking water on the stove and continue to cook on medium.
   
   
4. Once the chicken has cooled clean the chicken and reserve all the meat making sure to remove all skin and fat. Return all chicken bones and scrapes to the pot of simmering water and cook for another 2 hours. This will create your stock, flavoring your soup.
   
   
5. After two hours of cooking strain the stock into a large bowl and reserve. Clean out the pot and return to the stove. Place your cut vegetables, seasonings and chicken in the pot along with the chicken stock and simmer for 40 (or more) minutes stirring often.
   
   
6. Once the soup is ready, prepare the egg noodle according to the directions on the package.
   
   
7. Serve.