Chicken Noodle Soup
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Prep Time:
Cooking Time: Servings: 10 |
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 1 reviewChicken Noodle Soup Recipe. The classic home remedy for what ills you. Nothing beats a bowl of chicken noodle soup.
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Ingredients
| Soup | ||
| chicken | 1 | 4 to 5 lbs. washed and quartered |
| water | 16 cups | cold |
| onion | 2 | chopped |
| garlic clove | 4 | crushed |
| celery stalk | 4 | chopped |
| carrot | 2 | peeled and chopped |
| parsnip | 1 | peeled and chopped |
| turnip | 1 | peeled and chopped |
| bay leaf | 2 | |
| dill | 2 | sprigs |
| white pepper | 2 tsps | |
| kosher salt | 2 Tbsps | to taste |
| Noodles | ||
| kosher salt | 1/4 cup | |
| egg noodles - fine | 3/4 lb | |
Directions
- In a large stock pot place the chicken pieces and cover with the cold water. Bring to a boil.
- Skim the surface of the broth with a large spoon to remove the scum.
- Add the onion, garlic, celery, carrot, parsnip, turnip, bay leaf, dill sprigs, and white pepper.
- Mix well and lower the heat to a simmer.
- Simmer for 4 hours and skim the surface to remove the scum occassionally.
- Strain the soup into your serving dish to remove the chicken and vegetables. Remove the skin and bones from the chicken and add to the soup.
- In a separate large stock pot bring the water and salt to a boil. Add the egg noodles and boil for 8 minutes. Remove and strain the noodles.
- Add the noodles to the finished soup. Add kosher salt to taste. Stir and serve.
