Chalk full of chicken noodle soup
Recipe by Karyn Johnson
Chicken Noodle Soup 2 cups carrots, sliced
2 cups celery, sliced
1 cup onion, diced
1 tbsp salt
1/2 tsp pepper
3 cups egg noodles
1/2 cup frozen peas
2 tbsp fresh parsley, chopped
Chicken Soup Stock 5 lb whole chicken (or legs or thighs)
16 cups water
2 carrots
2 stalks celery
1 onion
1 bay leaf
1 tsp salt
1 tsp thyme
1/2 tsp peppercorns
1. In large dutch oven, bring stock to simmer. Add carrots, celery and onion. Add salt and pepper, cook for 20-25 minutes, or until tender. Meanwhile, remove chicken from bones, add to soup. Add dry noodles, cook for 10 minutes. Stir in peas and parsley.
2. Chicken Soup Stock
In large stock pot, bring chicken and water to a boil, skim off foam. Add all ingredients, simmer uncovered over med/low heat for 2 hours. Remove chicken, cover and refrigerate. Strain soup into large bowl or pitchers, pressing vegetables to extract liquid. Refrigerate for 12 hours, lift off and discard fat
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