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~
1 (3 1/2 to 4 pounds)
whole chicken, cleaned and washed
chicken bouillon cubes
1 1/2 cups
peeled, sliced carrots
chopped green pepper
1 1/2 teaspoons
crushed red pepper
1 (14 oz) package
egg noodles or noodles of your choice
- 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.