Chicken Noodle Soup

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 whole chicken, rinsed, giblets discarded (about 3 1/2 pounds)
• 2 carrots, sliced
• 3 celery ribs, cut in large chunks
• 2 large onions, quartered
• 1 head garlic, halved
• 1 teaspoon whole black peppercorn
• 2 cups carrots, sliced or 2 cups carrots, diced
• 2 cups celery, sliced, with leafy green tops
• 1 cup onion, diced
• 1 tablespoon chicken base (or use 3 chicken bouillon cubes)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons parsley (fresh or dried)
• 2 1/2 cups uncooked extra fine egg noodles
• salt
• 1/4 teaspoon pepper

Recipe

• 1 stock:.
• 2 place the chicken, carrots, celery, onion, and garlic in a large stockpot over medium heat.
• 3 pour in only enough cold water to cover (about 3 quarts); too much will water will make the broth taste weak.
• 4 add the peppercorns; allow it to slowly come to a boil.
• 5 lower the heat to medium-low and gently simmer for 1 to 1-1/2 hours, partially covered, until the chicken is done.
• 6 as it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
• 7 carefully remove the chicken to a cutting board.
• 8 when chicken is cool enough to handle, discard skin and bones and shred the meat by hand; set aside.
• 9 carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
• 10 soup:.
• 11 bring stock back to boil.
• 12 add carrots, celery, onion, chicken base, garlic powder, onion powder and cook for 5 to 10 minutes.
• 13 add parsley, pepper and egg noodles; cook for another 10 minutes.
• 14 when noodles are done add chicken.
• 15 adjust seasoning by adding salt and extra pepper if needed.