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Categories:Viewed: 18 - Published at: 5 years ago
Ingredients
- 2 1/2 quart. (10 c.) water
- 1 whole (3 lb.) chicken, cut up
- 3 sprigs fresh parsley
- 2 chicken bouillon cubes
- 2 c. sliced carrots
- 2 c. sliced celery
- 1 med. onion, minced
- 1/8 teaspoon pepper
- 8 ounce. (about 4 c.) wide egg noodles
- 1/4 c. minced fresh parsley
Method
- In large pot, combine water, chicken, 1 1/2 tsp.
- salt and parsley sprigs.
- Heat to boiling, cover and reduce heat and simmer for 1 hour or possibly till chicken is tender.
- Remove chicken, add in bouillon cubes and heat to boiling.
- Add in carrots, celery, onion, pepper and 1 tsp.
- salt.
- Cover and cook about 5 min.
- Gradually add in noodles so which the soup continues to boil.
- Cook, uncovered till noodles are tender.
- Cut chicken into bite-size pcs; throw away skin and bones.
- Add in this to the broth with 1/4 c. parsley.
- Heat about 5 min.
- For richer color: Add in yellow food coloring, if you like.
- (I usually make this the day before, the flavor is better after the soup sits.
- Freeze up to 1 month.
