Old Fashioned Noodle Soup
|Stewing hen||5 Pound (1 Hen)|
|Carrots||3 , cut into 1-inch pieces|
|Celery stalk with leaves||3 , cut into 1-inch pieces|
|Onion||1 Small, cut into halves|
|Ground pepper||1 Teaspoon|
|Canned tomatoes||16 Ounce (1 Can)|
|Frozen green peas/Cut green beans||1 Cup (16 tbs), thawed|
|Frozen whole kernel corn||1 Cup (16 tbs), thawed|
|Cooked egg noodles||2 Cup (32 tbs), drained (Medium Variety, About 4 Ounces Uncooked)|
1. Place chicken, giblets and neck in 5-quart Dutch oven; add water. Heat to boiling; skim off foam. Add carrots, celery, onion, salt and peppercorns to water; heat to boiling. Reduce heat; cover and simmer until thighs are tender, 2 1/2 to 3 hours.
2. Remove chicken from broth; strain and cool. Skim off fat. Remove meat from chicken, discarding bones and skin. Cut enough chicken into 1-inch pieces to measure 3 cups. Reserve remaining chicken for another use.
3. Return 2 quarts of the broth to Dutch oven. Reserve remaining broth for another use.
4. Drain tomatoes, adding liquid to broth. Chop large tomatoes into pieces. Add tomatoes, peas and corn to broth; heat to boiling over medium heat. Cook until vegetables are done, 5 to 8 minutes. Stir noodles and chicken into broth; cook until hot.