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Old Fashioned Noodle Soup

Chicken.delights's picture
Ingredients
  Stewing hen 5 Pound (1 Hen)
  Water 3 Quart
  Carrots 3 , cut into 1-inch pieces
  Celery stalk with leaves 3 , cut into 1-inch pieces
  Onion 1 Small, cut into halves
  Salt 1 Tablespoon
  Whole peppercorns 8
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Egg

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