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Old Fashioned Chicken Soup

American.Gourmet's picture
Ingredients
  Stewing chicken 3 1⁄2 Pound, cut up
  Salt 2 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dried basil leaves 1⁄4 Teaspoon
  Bay leaf 1
  Carrots 4 Medium
  White onions 1⁄2 Pound
  Noodles 1 Cup (16 tbs), uncooked
  Parsley 1 Tablespoon, finely chopped
Directions

1. Wash chicken. Place in large kettle, and cover with 5 cups water. Add seasonings.
2. Simmer, covered, 1 1/2 hours, or until chicken is just tender.
3. While chicken is cooking, prepare vegetables: Wash carrots; peel; cut in 1-inch chunks. Wash and peel onions.
4. When chicken is done, remove it, along with bay leaf, from stock. Skim off as much fat as possible from stock.
5. Bring back to boiling. Add carrots and onions; simmer 45 minutes.
6. While vegetables are cooking, remove skin and bones from chicken, leaving chicken in large pieces. Save the scraps for sandwiches or salad.
7. Ten minutes before vegetables are done, add noodles and chicken pieces. Cook 10 minutes longer.
8. Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
150 Minutes
Ready In: 
180 Minutes

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