Best chicken noodle soup I've had
This recipe was adapted from one that my sister-in-law gave me. She makes it without the noodles and her only seasoning is salt. But this is by far our favorite chicken soup, and everyone that I've served it to has loved it, even my dad, and he generally doesn't like soup. It does require a lot of chopping, and you'll need a BIG pot (mine is 12qt).
1 3-5lb chicken
approximately 8c water (enough to just cover the chicken)
8 cubes/tsp chicken bullion (1 cube for each cup of water)
2 bay leaves
2 tsp pepper (best if it's freshly ground)
salt to taste
3 garlic cloves, finely chopped
2 large sweet potatoes
2 medium onions
2 large turnips
2 large parsnips
1/2 lb carrots
1/2 lb celery
1/2 bunch of fresh parsley
12 oz. package Reames frozen egg noodles
Place chicken in pot and cover with water. Bring to a boil, then reduce heat to low-med heat and cover. Add bullion, bay leaves and garlic. Continue to simmer chicken until cooked through. While chicken is cooking, peel and chop the vegetables into 1/2 inch cubes. Remove the bottom stem of the parsley and finely chop the top half.
Remove the chicken from the pot and add the vegetables to the chicken stock. Add the vegetables, pepper and salt. Bring to a boil, then reduce heat to slow boil. Take the chicken meat off the bone, removing skin and return it to the pot in bite size pieces. When the vegetables are soft, add the frozen noodles. Bring to a boil, then reduce heat to simmer for approximately 30 min.
I usually serve it with some kind of biscuit or yummy bread. It makes a very large amount, so I usually freeze some of it. And like most soups, the leftovers are even better than the first servings. Don't be afraid of the turnips and parsnips. I'd never had them before either, but the soup is NOT NEARLY AS GOOD if you don't include all the vegetables listed.
Enjoy!
1 3-5lb chicken
approximately 8c water (enough to just cover the chicken)
8 cubes/tsp chicken bullion (1 cube for each cup of water)
2 bay leaves
2 tsp pepper (best if it's freshly ground)
salt to taste
3 garlic cloves, finely chopped
2 large sweet potatoes
2 medium onions
2 large turnips
2 large parsnips
1/2 lb carrots
1/2 lb celery
1/2 bunch of fresh parsley
12 oz. package Reames frozen egg noodles
Place chicken in pot and cover with water. Bring to a boil, then reduce heat to low-med heat and cover. Add bullion, bay leaves and garlic. Continue to simmer chicken until cooked through. While chicken is cooking, peel and chop the vegetables into 1/2 inch cubes. Remove the bottom stem of the parsley and finely chop the top half.
Remove the chicken from the pot and add the vegetables to the chicken stock. Add the vegetables, pepper and salt. Bring to a boil, then reduce heat to slow boil. Take the chicken meat off the bone, removing skin and return it to the pot in bite size pieces. When the vegetables are soft, add the frozen noodles. Bring to a boil, then reduce heat to simmer for approximately 30 min.
I usually serve it with some kind of biscuit or yummy bread. It makes a very large amount, so I usually freeze some of it. And like most soups, the leftovers are even better than the first servings. Don't be afraid of the turnips and parsnips. I'd never had them before either, but the soup is NOT NEARLY AS GOOD if you don't include all the vegetables listed.
Enjoy!