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Thursday, March 24, 2016

Home Made Chicken Noodle Soup!

Ingredients

  • Servings: 6
  • 1 whole chicken
  • 1 large onion, peeled and root trimmed
  • water to cover
  • 1 tablespoon whole black peppercorns
  • 4 carrots, peeled and sliced
  • 4 parsnips, peeled and sliced
  • 1 cup diced celery
  • 1 (16 ounce) package egg noodles
  • 2 tablespoons chopped fresh parsley, or to taste
  • salt to taste

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • place chicken and whole onion into the bottom of a large pot. pour enough water over the chicken to cover completely. put peppercorns in a metal tea ball; add to the pot.
  • bring water to a boil, reduce heat to medium-low, and cook at a simmer until the chicken until no longer pink and is falling off the bone, 40 to 60 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).
  • remove chicken from the broth with a slotted spoon to a bowl; set aside to cool.
  • remove the onion and give it a squeeze to get as much of the flavor as possible. discard the onion.
  • stir carrots, parsnips, and celery into the broth; bring to a boil and cook vegetables until tender, 10 to 15 minutes. remove and discard peppercorns.
  • while the vegetables boil, bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain. divide between 6 soup bowls.
  • remove meat from chicken and discard bones. cut meat into bite-size chunks and stir into vegetable mixture with parsley. season with salt. ladle soup over noodles to serve.

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