Thick Chicken Noodle Soup
Ingredients
- 1 whole fryer, cut up
- 2 celery stalks, sliced
- 2 small carrots, diced
- 1 small onion, chopped
- ¼ cup fresh parsley
- 2 tbsp chicken boullion
- 1 lb frozen egg noodles
Instructions
- In 4-6 quart Dutch oven combine first 6 ingredients with 2 quarts water. Bring to a boil, reduce heat, cover, and simmer for 40 minutes. Remove chicken and set aside to cool.
- Skim fat from broth and bring to a boil. Add noodles and reduce heat to medium. Cook 20-25 minutes or until noodles are tender.
- When chicken is cool enough to handle, remove meat from bones. Discard skin and chop up meat. Add chicken back to broth and cook until meat is heated through. Season with salt and pepper.
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