June 7, 2013

Chicken Noodle Soup

On the Menu Today~
Chicken Noodle Soup

The weather here in Northern WI has been chilly.
Very, very chilly, for the month of June.
We love soup any time of the year and
this soup is perfect on a chilly summer night or
on a cold winter evening~

Old Fashioned Chicken Noodle Soup....
Good for whatever ails you.
Old Fashioned Chicken Noodle Soup,
just like Mom use to make.

Chicken Noodle Soup

  • 1 (3 1/2 to 4 pounds) whole chicken, cleaned and washed
  • 3 quarts cold water
  • 5 chicken bouillon cubes
  • 6 whole peppercorns
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 1/2 cups peeled, sliced carrots
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 1/2 teaspoons seasoned salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon crushed red pepper
  • 1 (14 oz) package egg noodles or noodles of your choice
Cooking Directions
  1. Place chicken, water, bouillon, peppercorns, bay leaves, and salt in an 8-quart dutch oven or soup kettle. Cover and bring to a boil; skim off fat that rises to the top. Reduce heat; cover and simmer 1 1/2 hours or until chicken is tender. Remove chicken from broth. Set aside to cool. Strain broth through several thickness of cheesecloth, discard bay leaves and peppercorns. Return strained broth back to kettle. Allow chicken to cool; debone and cut into bite-size pieces. Skim fat from broth, add chicken pieces to kettle. Add carrots, celery, green pepper, onion, salt, pepper and crushed red pepper; bring to a boil, reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Add egg noodles and boil 10 minutes or until noodles are tender.
Chicken, Soup

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