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Judy in CA Chicken Noodle Soup

Capt. Lookatmy Broadside
14099 posts
Joined: Dec 6, 2005

Posted at 2:13 pm on Sep 15, 2008

1 chicken
2 onions, halved
4 whole cloves
4 ribs celery, with leaves
4 carrots, peeled
3 cloves garlic
6 sprigs dill
6 sprigs parsley
salt and peper to taste
3 quarts water
home made noodles

Rinse the chicken and place in large soup pot. Stud each onion half with clove, and add them in pot along with celery, carrots, parsnips, garlic, sprigs of dill and parsley, and salt and pepper. Add the water and bring to boil. Reduce heat, cover and simmer for 2 hours. Occasionally skim off any foam that forms on top.

Remove chicken from soup and allow it to cool. Remove the chicken from the soup and allow it to cool. Remove the skin and bones, and shred the meat. Reserve the meat, covered, in the refrigerator.

Strain the soup, disgarding the vegetables, and return the liquid to the pot. Adjust the seasonings as needed. Bring to boil and cook, uncovered for 10 minutes to intensify the flavor. Set aside.

Make the noodles.

Before serving, bring the chicken broth to a gentle boil. Add the noodles and cook until they are tender, 4 minutes. Gently stir in the reserved chicken. Heath through and serve with blueberry muffins.

God is never early, but always on time.

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