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Categories:Viewed: 94 - Published at: 3 years ago
Ingredients
- 1 oven-roasted deli chicken
- 6 -8 quarts water
- 2 -4 chicken bouillon cubes (to taste)
- 2 -3 bay leaves (optional)
- 1 -2 teaspoon minced garlic
- 1 teaspoon salt (to taste)
- 1 dash pepper (to taste)
- 3 -4 chopped carrots (approx 1 1/2 cups)
- 3 -4 chopped celery (approx 1 1/2 cups)
- 1 medium onion, diced (I use white)
- 2 cups noodles, of your choice or 2 cups rice, plus
- 2 cups extra water, if using rice
Method
- Fill up your stock pot with 6-8 cups of water and bring to a boil.
- Add Chicken, bouillon, bay leaves, garlic, salt and pepper.
- Boil chicken for about an hour, cover pot if you like more broth.
- While the chicked boils, chop your onion/carrots/celery.
- Strain broth and chicken into a large bowl (temporarily) - this keeps any gristle and skin out that may have fallen off during the boil.
- Set aside your strainer with the chicken, and pour your broth back into the stockpot.
- Continue to simmer the broth and add celery first, it takes the longest.
- While the celery simmers, take a pair of forks and remove the meat from the chicken. Be sure to keep all gristle and skin out of the meat. (I use tongs and a fork).
- About 20 minutes later, add the carrots, onion, chicken meat, and your noodles.
- Simmer for 30 more minutes.
- Remove the soup from the heat, and let stand for 10-15 minutes (otherwise will be way to hot to eat.).
- Enjoy! Be sure to save your leftovers because they're even better than the fresh stuff! When re-heating add 1-2 tbsp water to a cup of soup and enjoy!
