Jenny Jones’ Chicken Noodle Soup
Source of Recipe
Jenny Jones Website
Recipe Introduction
Soup ingredients are very flexible so you can use more or less of
any ingredient depending what you have on hand. This is great to
give to a sick friend or to have as a light supper with a salad and
some good bread. It’s best to make this the night before serving so
you can refrigerate and remove all the fat.
List of Ingredients
about 3 lbs. chicken parts: wings, backs, necks, legs or whole bird
about 2 quarts of cold water
1/2 yellow onion or leek (if using leek use white & green parts)
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
1 med. parsnip, coarsely chopped
handful of chopped parsley
1 clove of garlic, whole or cut in half
1 sprig fresh thyme (or 1/2 tsp. dried)
1 large bay leaf
2 tsp. salt
4-5 peppercorns
1/2 lb. fine egg noodles
Recipe
• Wash chicken & put in large pot of water just to cover.
• Bring to boil for 1 minute, discard water and rinse chicken with
cold water.
• Add 2 qts. fresh cold water to rinsed chicken & bring to boil.
• As it begins to boil skim off brownish foam from surface.
• Add the vegetables & spices.
• Cover & simmer for 2 to 4 hours.
• Strain soup and refrigerate the broth. Discard all the solids.
• When soup is cooled remove the fat which will have settled on
the surface.
• Cook noodles in plain salted water according to package
directions, drain & stir into soup.
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