Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. —Stacey Christensen, West Valley City, Utah
- 4 whole broiler/fryer chickens (3 to 4 pounds each)
- 10 quarts water
- 3 bunches celery, chopped
- 2 pounds carrots, sliced
- 2 large onions, chopped
- 2 jars (8 ounces each) chicken base
- 1/4 cup dried parsley flakes
- Salt and pepper to taste
- 2-1/2 pounds uncooked fine egg noodles
- Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle.
- Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender.
- Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through. Yield: 64 servings (1 cup each).
Originally published as Chicken Noodle Soup in The Taste of Home Cookbook 2009
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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