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Categories:
chicken hot water onion bay leaves salt pepper carrots celery bouillon basil parsley flakes egg noodles
Viewed: 48 - Published at: 6 years agoIngredients
- 1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
- 14 c. hot water, divided
- 1 medium onion, cut in wedges
- 2 bay leaves
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 c. sliced carrots
- 1 c. sliced celery
- 2 Tbsp. bouillon
- 1 tsp. basil leaves
- 1 tsp. parsley flakes
- 1/2 bag of 1 lb. egg noodles
Method
- In Dutch oven, combine chicken, 8 cups water, onion, bay leaves, salt and pepper.
- Bring to a boil.
- Reduce heat.
- Simmer. Cook and cover until chicken is tender, about 1 hour.
- Remove chicken.
- Cool slightly.
- Remove and discard skin and bones.
- Cut meat into bite size pieces.
- With slotted spoon, remove onion and bay leaves; skim fat from broth.
- Add remaining 6 cups of water, chicken, celery, carrots, bouillon, basil and parsley.
- Bring to a boil.
- Reduce heat; simmer covered just until carrots are tender, about 10 minutes.
- Add noodles.
- Simmer 10 to 15 minutes stirring occasionally.
