Chicken Soup and Homemade Noodles
Source of Recipe
BBR
List of Ingredients
3 lbs. chicken pieces( I use boneless skinless breasts or thighs)
10 cups water ( I use 4 cans of chicken broth and enough water to make 10 cups total).
(If you choose to use only water, add 2 chicken bouillon cubes or instant bouillon.)
1/2 cup chopped onion
1 cup sliced celery
1 cup carrots (sliced thin)
1/2 tsp. pepper
Salt(at end, if needed)
1 recipe noodles (recipe to follow)
or 2 cups wide egg noodles
Recipe
In 5 qt. dutch oven, combine chicken and water(and broth). Bring to a boil. Reduce heat: cover and simmer 15 minutes. Skim off any scum that rises to the surface. Add bouillon cubes(if using only water),chopped onion, and pepper. Simmer covered an additional 35 to 45 minutes until chicken is tender. Remove chicken from broth. Remove chicken from bones(if using bone in chicken), cut into bite size pieces. Skim fat from broth. Return chicken to broth. Stir in celery and carrots. Bring to a boil. Reduce heat; cover and simmer 15 minutes until carrots are crisp tender. Taste and add salt, if desired. Bring to boil. Drop noodles into soup. After soup returns to a boil, cook uncovered for 5 to 10 minutes until noodles are tender, stirring occasionally.
7 (1 1/2 cup) servings.
|
|
member logon
