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Categories:Viewed: 30 - Published at: 8 years ago
Ingredients
- 1 (2 1/2 to 3 lb.) frying chicken, cut up
- 10 c. water
- 2 chicken flavored bouillon cubes
- 1/2 c. chopped onion
- 1/2 tsp. pepper
- 1/2 tsp. salt
- 1 bay leaf
- 1 c. sliced celery
- 1 c. thinly sliced carrots
- 1/4 c. chopped onion
- 3 1/2 oz. (2 c.) uncooked wide egg noodles
Method
- In large saucepan, combine chicken and water.
- Bring to boil. Reduce heat; cover and simmer 15 minutes.
- Skim off any residue that rises to surface.
- Add bouillon cubes, 1/2 cup onion, salt, pepper and bay leaf.
- Cover.
- Simmer 35 to 45 minutes or until chicken is tender.
- Remove chicken from broth.
- When cool enough to handle, remove chicken from bones and cut into bite-sized pieces.
- Skim fat from broth.
- Return chicken to broth.
- Stir in celery, carrots and 1/4 cup onion.
- Bring to boil.
- Reduce heat. Cover and simmer 15 minutes.
- Remove bay leaf.
- Drop noodles into boiling soup.
- Cook, uncovered, 5 to 10 minutes or until noodles are tender, stirring occasionally.
