Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 1 carrot, cut up; 237 milliliters medium carrots, sliced; 1 medium celery stalk (with leaves), cut-up; 237 milliliters medium celery stalks, sliced; 1 kilograms cut-up whole chicken; 1 Tbsp chicken bouillon granules; 57 grams cup uncooked medium egg noodles; 6 servings Chopped fresh parsley; 59 milliliters small onion, chopped; 1 small onion, cut up; 1 parsley sprig; 1 teaspoons pepper; 1 teaspoon salt; 1 liters cold water

Need a dairy free main course? Chicken Noodle Soup could be a super recipe to try. One serving contains 555 calories, 45g of protein, and 35g of fat. This recipe serves 6. This recipe covers 28% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. If you have celery stalks, carrots, cut-up chicken, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck.

Ingredients you will need

Whole Chicken

Liver

Stock

Equipment you will use

Dutch Oven

Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Ingredients you will need

Whole Chicken

Broth

Juice

Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables.

Ingredients you will need

Vegetable

Whole Chicken

Broth

Equipment you will use

Cheesecloth

Sieve

Remove skin and bones from chicken.

Ingredients you will need

Whole Chicken

Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.

Ingredients you will need

Whole Chicken

Broth

Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender.

Ingredients you will need

Bouillon Granules