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Chicken Noodle Soup
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1 stewing chicken (about 4 pounds), cut up
3 quarts water
2 cans (14-1/2 ounces each) chicken broth
5 celery ribs, coarsely chopped, divided
4 medium carrots, coarsely chopped, divided
2 medium onions, quartered, divided
2/3 cup coarsely chopped green pepper, divided
1-1/4 teaspoons pepper, divided
1 bay leaf
2 teaspoons salt
8 ounces uncooked medium egg noodles
In a large kettle, combine the chicken, water, broth, half of the celery, carrots,
onions and green pepper, 1/2 teaspoon pepper and the bay leaf. Bring to a boil.
Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Chop
the remaining onion; set aside. Remove chicken from broth. When cool enough to
handle, remove meat from bones and cut into bite-size pieces. Discard bones and
skin; set aside. Strain broth and skim fat; return broth to kettle. Add salt,
chopped onion and remaining celery, carrots, green pepper and pepper. Bring to a
boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |