Chicken Noodle Soup
Source of Recipe
unknown
List of Ingredients
3 1/2 lbs. chicken quartered
3 ribs celery
2 medium onions
5 medium carrots
3 fresh sprigs of parsley
2 fresh sprigs of thyme
16 cups (4 quarts) cold water
1 pkg. egg noodles
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Recipe
Recipe
1. Wash chicken in cold water.
2. Put all ingredients, except egg noodles, in a 2-quart pot. Cover and bring quickly to a boil over high heat. With ladle, skim off foam that rise to the top. Reduce heat to low and simmer gently uncovered for 2 hours, skimming 2 to 3 more times as impurities and foam develop on top. Let soup cool for one hour. Season with salt and pepper to taste.
3. Strain, reserving liquid. Discard celery, onion and herbs. Set aside chicken and carrots. When cool enough to handle, remove chicken meat from bones, discarding bones and skin. Cut chicken into bite size pieces and reserve. Slice carrots and reserve. Place chicken and carrots back in liquid stock, cover with plastic wrap against liquid, and refrigerate overnight. Then skim off fat, much of which will lift off against the plastic wrap.
4. cook egg noodles according to package instructions. Bring soup to a boil, then add egg noodles and simmer for 3 to 5 minutes, serve and enjoy.
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