Chicken Noodle Soup

soupFirst make the broth:

3-4 pound chicken cut up

4 1/2 cups of water

1 1/2 tsp. sea salt

1/2 tsp. ground black pepper

1 stalk of celery chopped, with leaves

1 medium carrot, cut up

1 small onion cut up

1 sprig of parsley or 1 tbs. parsley flakes

Place the chicken, neck and heart in a pot, add remaining ingredients, heat to boiling uncovered. Reduce heat to simmer, cover, heat for 45 minutes.

Remove chicken, let cool to handle. Strain broth, remove chicken from bones in shred into bite size pieces and keep separate. Discard vegetables, skin and bones. Skim fat from broth after it cools.


Chicken Noodle Soup

1 cup of sliced carrots

1 cup of sliced celery

1/4 cup chopped onion

1 cube chicken bouillon

1 cup uncooked noodles

sprig of fresh parsley snipped

Add water to the broth from the above recipe to make 5 cups. Heat the broth, carrots, celery, onion and bouillon to a boil. Cover and reduce heat and simmer 15 minutes or until carrots are tender. Stir in the noodles and chicken and simmer 10 minutes or until noodles are done. Sprinkle parsley on top.



Comments are closed.